Summer Harvest Veggie and Avocado Quinoa Bowl
This veggie bowl is full of your summer favorites
Servings: 6 servings
Calories: 685kcal
Ingredients
- 2 cups cooked quinoa or wild rice blend
- 1 cup cooked green lentils
- 2-3 cups assorted veggies, sliced (summer squash + peppers + beets)
- extra virgin olive oil
- kosher salt and pepper
- 1 cup hummus, homemade or store-bought
- 1 cup fresh cherry tomatoes, halved
- 1 cup fresh fruit, sliced (stones fruits or berries)
- sliced avocado, shredded carrots, and microgreens
- crumbled goat cheese
Glowing Avocado Basil Vinaigrette
- 1/2 an avocado
- 2 tablespoons apple cider vinegar
- 2 tablespoons toasted sesame oil or olive oil
- 1 tablespoon real maple syrup
- juice from half a lemon
- 1 inch knob fresh ginger grated
- 1 clove garlic
- 3 tablespoons hemp seeds
- 1/2 cup fresh basil
- kosher salt and pepper
- 1 pinch cayenne
Instructions
- 1. Cook both the quinoa and lentils according to package directions.2. Meanwhile, pre heat the grill to medium high heat. Add the veggies to a bowl and toss with olive oil, salt, and pepper. Grill the veggies for 3-5 minutes per side or until light char marks appear. 3. To make the vinaigrette. Add all ingredients to a blender with 2 tablespoons water and blend until smooth, adding water if necessary to thin. Taste and adjust salt, pepper, and cayenne, if needed.3. To assemble, spread the hummus in the bottom of a shallow bowl. Add the quinoa, lentils, and grilled veggies. Drizzle with the vinaigrette. Add the tomatoes, fruit, avocado, and carrots. Sprinkle with microgreens and drizzle again with the vinaigrette. Enjoy!
Nutrition
Calories: 685kcal | Carbohydrates: 50g | Protein: 16g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 266mg | Potassium: 832mg | Fiber: 14g | Sugar: 8g | Vitamin A: 3595IU | Vitamin C: 23.8mg | Calcium: 85mg | Iron: 5.6mg