lemon roasted vegetable hummus bowls

Lunch

Lemon Roasted Vegetable Hummus Bowls

Drescription

Brimming with colorful roasted vegetables, these plant-based meal-prep lunch bowls are high in fiber to keep you full throughout the afternoon. The easy roasted veggies are based on a popular recipe from our sister magazine (see Associated Recipe). Feel free to use your favorite store-bought hummus to cut down on prep time, or make a batch of your own (see Tip). You can also sub in an 8-ounce microwaveable quinoa pouch to minimize cooking.

Ingredients

1 ½ cups cauliflower florets
1 ½ cups broccoli florets
2 cloves garlic, thinly sliced
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
¼ teaspoon salt
¾ cup diced red bell pepper (1-inch)
¾ cup diced zucchini (1-inch)
2 teaspoons lemon zest
2 cups cooked tricolor quinoa, cooled
1 cup hummus (see tip)
4 lemon wedges
1 medium avocado

Directions

Preheat oven to 425 degrees F. Combine cauliflower, broccoli and garlic on a rimmed baking sheet. 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.

Sweet & Spicy Soy Braised Short Ribs

The sticky sauce on these ribs, made with tamari (or soy sauce), gochujang, grated pear and honey, is inspired by bulgogi, a staple of Korean barbecue. Don't skip the step of running them under the broiler before serving—it gives the ribs the crisp edges you'd get from grilling. Serve with stir-fried baby bok choy and brown rice to sop up the delicious sauce.