Description
Dive into a Mediterranean-inspired roasted garlic hummus veggie bowl that brings fresh flavors right to your plate. Creamy homemade hummus nestled with roasted vegetables makes lunch feel like a delicious adventure in healthy eating.
Ingredients
Scale
Main Components:
- 1 cup quinoa
- 1 cup chickpeas
- 1 cup cherry tomatoes
- 1 cup baby spinach or mixed greens
- 1 cucumber
- 1 bell pepper
Supporting Components:
- 4 cloves garlic
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
Seasoning Components:
- 0.25 cup feta cheese
- Salt
- Pepper
- Fresh parsley
Instructions
- Preheat the oven to 400°F. Wrap whole garlic cloves in aluminum foil, drizzling 1 teaspoon olive oil over them before sealing the packet tightly.
- Roast the garlic for 25 minutes until soft and golden. Remove from oven and let cool for 5 minutes.
- Squeeze roasted garlic cloves from their skins directly into the food processor.
- Add 1 cup drained chickpeas, 2 tablespoons tahini, 2 tablespoons olive oil, 2 tablespoons lemon juice, and a pinch of salt and pepper to the processor.
- Blend the mixture for 2-3 minutes until completely smooth. Add water 1 tablespoon at a time if the hummus seems too thick.
- Cook 1 cup quinoa according to package instructions until fluffy and tender.
- Dice 1 cucumber and 1 bell pepper into small, uniform cubes.
- Halve 1 cup cherry tomatoes and roughly chop fresh parsley.
- Divide the quinoa evenly between four serving bowls as a base layer.
- Top each quinoa base with diced cucumber, bell pepper, and halved tomatoes.
- Spread 3-4 tablespoons of roasted garlic hummus over the vegetables.
- Sprinkle ¼ cup crumbled feta cheese and chopped parsley on top.
- Drizzle an extra teaspoon of olive oil over each bowl just before serving.
Notes
- Roast garlic low and slow to develop deep, mellow flavor without burning.
- For smoother hummus, remove chickpea skins by gently rubbing them between your fingers before blending.
- Make this dish gluten-free by ensuring your tahini and quinoa are certified gluten-free.
- Prep vegetables ahead of time to create a quick weeknight meal that comes together in minutes.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Roasted
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2
- Calories: 390 kcal
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 9 g
- Protein: 14 g
- Cholesterol: 10 mg