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RECIPE
16 INGREDIENTS8 STEPS30min

Roasted Veggie Grain Bowl with Avocado and Hummus

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!
Roasted Veggie Grain Bowl with Avocado and Hummus Recipe | SideChef
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
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/
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Lemons and Basil
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/
30min
Total Time
$3.30
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1/2 cup
1
Medium  Zucchini
cut into 1-inch pieces
1/4
Large  Sweet Onion
cut into 1-inch pieces
10
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
1/4 tsp
Freshly Ground Black Pepper , ground
1 cup
Salad Greens , roughly chopped
1/4 cup
Hummus
1/2
Medium  Avocado , sliced
1 cup
Water
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Nutrition Per Serving

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CALORIES
455
FAT
20.0 g
PROTEIN
12.9 g
CARBS
61.5 g

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 (1/2 cup) 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 5
Roast in the oven for 15 minutes, stirring after 10, or until cooked through and tender.
Step 6
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.
Step 7
Once veggies and barley have cooked and cooled a bit. Begin to assemble bowls.
Step 8
Divide chopped Salad Greens (1 cup) between 2 large shallow bowls, then add cooked barley, roasted veggies, Hummus (1/4 cup) , and Avocado (1/2) . Drizzle with dressing of choice if desired. Serve with pita or naan bread.
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Nutrition Per Serving
Calories
455
% Daily Value*
Fat
20.0 g
26%
Saturated Fat
2.9 g
14%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
61.5 g
22%
Fiber
16.5 g
59%
Sugars
7.5 g
--
Protein
12.9 g
26%
Sodium
444.6 mg
19%
Vitamin D
--
--
Calcium
155.5 mg
12%
Iron
5.7 mg
32%
Potassium
773.4 mg
16%
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