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Roasted Veggie Grain Bowl with Avocado and Hummus
Recipe

16 INGREDIENTS • 8 STEPS • 30MINS

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!
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Roasted Veggie Grain Bowl with Avocado and Hummus
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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/
This Roasted Veggie Grain Bowl with Avocado and Hummus makes for a hearty lunch, full of flavor and loaded with fiber and protein!
30MINS
Total Time
$3.30
Cost Per Serving
Ingredients
Servings
2
US / Metric
Pearl Barley
1/2 cup
Zucchini
1
Medium Zucchini
cut into 1-inch pieces
Sweet Onion
1/4
Large Sweet Onion
cut into 1-inch pieces
Cherry Tomato
10
Cherry Tomatoes, halved
Baby Bella Mushroom
1/2 cup
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
Garlic
2 cloves
Garlic, minced
Italian Seasoning
1 tsp
Italian Seasoning
Dried Thyme
1/2 tsp
Dried Thyme
Crushed Red Pepper Flakes
1/4 tsp
Crushed Red Pepper Flakes
Sea Salt
1/4 tsp
Freshly Ground Black Pepper
1/4 tsp
Freshly Ground Black Pepper, ground
Salad Greens
1 cup
Salad Greens, roughly chopped
Hummus
1/4 cup
Hummus
Avocado
1/2
Medium Avocado, sliced
Water
1 cup
Water
Nutrition Per Serving
VIEW ALL
Calories
455
Fat
20.0 g
Protein
12.9 g
Carbs
61.5 g
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Roasted Veggie Grain Bowl with Avocado and Hummus
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author_avatar
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 InstructionsHide images
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 Mushroom (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 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 (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 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.
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.
Tags
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Dairy-Free
American
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Salad
Mediterranean
Spring
Vegetables
Whole Grains
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