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Servings:

Roasted Veggie Grain Bowl with Avocado and Hummus

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

Total Time

30min

5.0

3 Ratings

Author: Lemons and Basil

Servings:

Ingredients

•

1/2 cup

Pearl Barley

•

Medium Zucchini

•

1/4

Large Sweet Onion

•

Cherry Tomatoes , halved

•

1/2 cup

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

Sea Salt

•

1/4 tsp

Freshly Ground Black Pepper , ground

•

1 cup

Salad Greens , roughly chopped

•

4 Tbsp

Hummus

•

1/2

Medium Avocado , sliced

•

1 cup

Water

Cooking Instructions

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

Add Zucchini (1) , Sweet Onion (1/4) , Cherry Tomatoes (10) , and Baby Bella Mushrooms (1/2 cup) to baking sheet.

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.

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

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

Meanwhile, add dry Pearl Barley (1/2 cup) to small sauce pan along with Water (1 cup) , 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.

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

Divide chopped Salad Greens (1 cup) 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.

Nutrition Per Serving

CALORIES

455

FAT

20.0 g

PROTEIN

12.9 g

CARBS

61.5 g