Lemon-Roasted Vegetable Hummus Bowls

Brimming with colorful roasted vegetables, these plant-based meal-prep lunch bowls are high in fiber to keep you full through the afternoon. The easy roasted veggies are based on a popular recipe from our sister magazine (see Associated Recipes). Feel free to use your favorite store-bought hummus to cut down on prep time, or make a batch of your own (see Tip). You can also sub in an 8-ounce microwaveable quinoa pouch to minimize cooking.

IngredientsIngredient Checklist

1 ½ cups cauliflower florets

1 ½ cups broccoli florets

2 cloves garlic, thinly sliced

1 tablespoon extra-virgin olive oil

1 teaspoon dried oregano

¼ teaspoon salt

¾ cup diced red bell pepper (1-inch)

¾ cup diced zucchini (1-inch)

2 teaspoons lemon zest

2 cups cooked tricolor quinoa, cooled

1 cup hummus (see Tip)

4 lemon wedges

1 medium avocado
DirectionsInstructions Checklist
Step 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.

Step 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.

Step 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.