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Time
55 min
Level
Medium
Author
eatingwell

Lemon-Roasted Vegetable Hummus Bowls

Instructions
1
Preheat oven to 425 degrees F. Combine cauliflower, broccoli and garlic on a rimmed baking sheet. Drizzle with oil and sprinkle with oregano and salt; stir to coat. Roast for 10 minutes.
2
Add bell pepper and zucchini to the vegetables in the pan; stir to combine. Roast until the vegetables are crisp-tender and lightly browned, 10 to 15 minutes more. Sprinkle lemon zest over the vegetables; set aside to cool before assembling bowls.
3
Divide the roasted vegetables among 4 single-serving containers. Top each with 1/2 cup quinoa and 1/4 cup hummus and add a lemon wedge to each container. Seal the containers and refrigerate for up to 4 days. To serve, squeeze the lemon wedge over the bowl and top with one-fourth avocado, diced.
Micro nutrients
Total weight
303.01g
Carbs
42.66g
Dietary fiber
10.69g
Sugar
3.02g
Fats
16.84g
Saturated
2.35g
Poly
3.97g
Mono
9.08g
Proteins
12.36g
Calcium
27.61%
Iron
90.09%
Magnesium
68.44%
Vitamin A
1735.78%
Vitamin C
433.35%
Vitamin D
0mg
Vitamin B6
0mg
Vitamin B12
0mg
Cholesterol
0mg
Sodium
101.58%
Potassium
74.65%
Percentages are based on a diet of 2000 calories a day.
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