Roasted Vegetable Hummus Bowl
This bowl is full of veggies, flavor, and is super easy to make. It's the perfect recipe to meal prep and take to lunch with you all week long!
Ingredients
Makes 4 servings
1 cup brown or white rice, dry
2 medium sized summer squash
2 zucchinis
2 15 oz canned chickpeas (~4 cups cooked chickpeas)
1 bag frozen pepper & onion mix
1 6 oz bag spinach
1 10 oz package cherry tomatoes
1 10 oz tub roasted red pepper hummus (or flavor of your choice)
1 can mixed greek olives, pitted
Seasonings used
1-2 tsp lime juice & 1 tsp dried cilantro for rice
Garlic & herb seasoning, enough to coat summer squash and zucchini (I use Kroger brand)
Cajun seasoning, enough to coat chickpeas
1 tsp chili powder for pepper & onion mix
Directions
Preheat oven to 350° F.
Mix dry rice with lime juice, water (amount depends on type of rice; refer to packaging), and cilantro. Cook in rice cooker or on stove according to package directions.
Slice summer squash and zucchini in half lengthwise, then cut halves into 1/4 inch slices. Place in single layer on silicon baking sheet or foiled baking pan. Cover generously with garlic & herb seasoning, or seasoning of your choice. Place in heated oven and cooked for ~40 minutes (until soft) flipping once halfway through.
Drain and rinse canned chickpeas. Place on small silicon baking sheet or foiled baking pan. Coat generously with cajun seasoning. Once the summer squash and zucchini have reach the halfway point of their cook time, place chickpeas in oven for the remaining 20 minutes.
While those cook, heat your frozen pepper & onion mix in a pan with water (or oil) for ~5-7 minutes, or until cooked. Drain any excess water, add chili powder, and sauté until the vegetables are evenly coated.
Rinse cherry tomatoes and spinach.
To assemble the bowls: place 2-3 handfuls of spinach on the bottom of the bowl. Next, evenly split the cooked rice, summer squash, zucchini, chickpeas, peppers, and tomatoes among 4 bowls/tupperware containers. Add a handful of greek olives and 2-3 heaping tablespoons of hummus. Bowl will keep for 4-5 days in the fridge.
Nutritional information: 500 Calories / 18 g P / 90 g C / 7.5 g F
xo Courtney
