Roasted Vegetable and Hummus Grain Bowls

• 1 cup quinoa, rinsed
• 2 cups baby spinach
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, diced
• 1 red onion, chopped
• 1 can chickpeas, drained and rinsed
• 1/2 cup hummus
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss bell peppers, zucchini, red onion, and chickpeas with olive oil, paprika, garlic powder, salt, and pepper.
3. 3 Spread the vegetables in a single layer on a baking sheet.
4. 4 Roast for 25-30 minutes, stirring halfway through.
5. 5 Meanwhile, cook quinoa according to package instructions.
6. 6 In a large serving bowl, combine cooked quinoa and spinach.
7. 7 Add roasted vegetables to the quinoa mix and gently toss.
8. 8 Dollop hummus over the top and drizzle with lemon juice.
9. 9 Garnish with fresh parsley before serving.

Equipment

• Baking sheet
• Oven
• Large mixing bowl

Variations

• Add crumbled feta for a tangy twist
• Swap quinoa for brown rice or couscous

Substitutions

• Substitute tahini for hummus if preferred
• Use kale instead of spinach for a heartier green

Pairings

• Lemon-tahini dressing
• Grilled chicken for a heartier option

Nutrition

Tips

• For extra flavor, roast a clove of garlic alongside the vegetables and squeeze it over the bowl before serving.
• Use any seasonal vegetables you have on hand for variety.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Pair with a simple green salad
• Serve with a side of pita bread

FAQ