Roasted Veggie Grain Bowl with Avocado and Hummus

16 INGREDIENTS • 8 STEPS • 30MINS

Roasted Veggie Grain Bowl with Avocado and Hummus

Recipe

5.0

3 ratings

This Roasted Veggie Grain Bowl with Avocado and Hummus makes for a hearty lunch, full of flavor and loaded with fiber and protein!

This Roasted Veggie Grain Bowl with Avocado and Hummus makes for a hearty lunch, full of flavor and loaded with fiber and protein!

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

30MINS

Total Time

$3.30

Cost Per Serving

Ingredients

Servings

2

us / metric

100 g

1

Medium Zucchini

cut into 1-inch pieces

1/4

Large Sweet Onion

cut into 1-inch pieces

10

Cherry Tomatoes, halved

35 g

Baby Bella Mushrooms, sliced

1 Tbsp

Extra-Virgin Olive Oil

2 cloves

Garlic, minced

1 tsp

Italian Seasoning

1/2 tsp

Dried Thyme

1/4 tsp

Crushed Red Pepper Flakes

1/4 tsp

1/4 tsp

Freshly Ground Black Pepper, ground

75 g

Salad Greens, roughly chopped

4 Tbsp

Hummus

1/2

Medium Avocado, sliced

240 mL

Water

Nutrition Per Serving

VIEW ALL

Calories

455

Fat

20.0 g

Protein

12.9 g

Carbs

61.5 g

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

Cooking Instructions

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step 1

Preheat oven to 400 degrees F (200 degrees C).

step 2

Add Zucchini (1), Sweet Onion (1/4), Cherry Tomatoes (10), and Baby Bella Mushrooms (35 g) to baking sheet.

step 3

Mix olive Extra-Virgin Olive Oil (1 Tbsp), Garlic (2 cloves), Italian Seasoning (1 tsp), Dried Thyme (1/2 tsp), Crushed Red Pepper Flakes (1/4 tsp), Sea Salt (1/4 tsp) and Freshly Ground Black Pepper (1/4 tsp) to a small bowl.

step 4

Mix to combine, then drop spoonfuls of seasoned oil over prepped veggies, use hands to toss and coat all veggies.

step 4 Mix to combine, then drop spoonfuls of seasoned oil over prepped veggies, use hands to toss and coat all veggies.

step 5

Roast in the oven for 15 minutes, stirring after 10, or until cooked through and tender.

step 5 Roast in the oven for 15 minutes, stirring after 10, or until cooked through and tender.

step 6

Meanwhile, add dry Pearl Barley (100 g) to small sauce pan along with Water (240 mL), bring to a boil, then reduce to low and simmer for 15-20 minutes or until chewy tender, stirring occasionally. Once cooked, remove from heat and set aside to cool.

step 6 Meanwhile, add dry Pearl Barley (100 g) to small sauce pan along with Water (240 mL), bring to a boil, then reduce to low and simmer for 15-20 minutes or until chewy tender, stirring occasionally. Once cooked, remove from heat and set aside to cool.

step 7

Once veggies and barley have cooked and cooled a bit. Begin to assemble bowls.

step 8

Divide chopped Salad Greens (75 g) between 2 large shallow bowls, then add cooked barley, roasted veggies, Hummus (4 Tbsp), and Avocado (1/2). Drizzle with dressing of choice if desired. Serve with pita or naan bread.

step 8 Divide chopped Salad Greens (75 g) between 2 large shallow bowls, then add cooked barley, roasted veggies, Hummus (4 Tbsp), and Avocado (1/2). Drizzle with dressing of choice if desired. Serve with pita or naan bread.

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