The easy roasted veggies are based on a popular recipe from our sister magazine (see Associated Recipes).
it’s possible for you to also sub in an 8-ounce microwaveable quinoa pouch to minimize cooking.
Drizzle with oil and sprinkle with oregano and salt; stir to coat.
Roast for 10 minutes.
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.
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.
Tip
Make your own hummus with one of theserecipes.
To make ahead
Refrigerate containers for up to 4 days.
Top with lemon juice and avocado just before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
