Name: Roasted Veggie Hummus Bowl
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 1 cup uncooked quinoa rinsed; 1 3/4 cups water; 1/2 cup pepitas or shelled pistachios; 2 garlic cloves; 1 cup kale packed, chopped; 1 cup fresh cilantro packed; 1/4 cup fresh lemon juice; 1/2 tsp sea salt; 1/2 cup extra-virgin olive oil; 1/2 cup water for the pesto; 1/2 tsp maple syrup or honey; 2 parsnips chopped into 1/2-inch pieces; 1/2 cauliflower broken into florets; 1 1/2 cups Brussels sprouts halved; 1 bunch broccolini; 1 (14-oz) can chickpeas drained and rinsed; to serve sauerkraut; to serve toasted pepitas

01

Overview

Prep20 min

Cook40 min

Total60 min

Servings4

DifficultyEasy

02

Ingredients

1 cup uncooked quinoarinsed1 3/4 cups water1/2 cup pepitasor shelled pistachios2 garlic cloves1 cup kalepacked, chopped1 cup fresh cilantropacked1/4 cup fresh lemon juice1/2 tsp sea salt1/2 cup extra-virgin olive oil1/2 cup waterfor the pesto1/2 tsp maple syrup or honey2 parsnipschopped into 1/2-inch pieces1/2 cauliflowerbroken into florets1 1/2 cups Brussels sproutshalved1 bunch broccolini1 (14-oz) can chickpeasdrained and rinsedto serve sauerkrautto serve toasted pepitas

03

Equipment

2 baking sheets
Medium pot
Blender

04

Method

01

Roast the vegetables

Heat the oven to 425°F and line two baking sheets with parchment. On one sheet, toss the parsnips, cauliflower, and Brussels sprouts with olive oil, salt, and pepper. On the second, toss the broccolini the same way. Roast the parsnips, cauliflower, and Brussels sprouts 20 to 25 minutes, and the broccolini 10 to 12 minutes, until golden at the edges.

02

Cook quinoa and blend the pesto

Simmer the rinsed quinoa in 1 3/4 cups water, covered, for 15 minutes, then rest 10 minutes and fluff. Blend the pepitas, garlic, kale, cilantro, lemon juice, salt, pepper, olive oil, 1/2 cup water, and maple syrup until smooth.

03

Assemble the bowls

Scoop quinoa into bowls and top with the roasted vegetables and chickpeas. Add a scoop of sauerkraut and a sprinkle of pepitas, drizzle with the pesto, and season to taste.

✦

Tips

NoteStore the pesto separately and drizzle just before eating so it stays bright.

NoteBowls keep in the fridge up to 4 days; the sauce stays fresh on the side.

NoteUse farro or rice instead of quinoa if you prefer a different grain.

✦

Nutrition

Calories559

Fat34 g

Carbohydrates54 g

Protein14 g

✦

Storage

RefrigeratorAssemble bowls in containers up to 4 days; keep the pesto in a separate jar.

Best freshDrizzle the sauce and add herbs right before serving for the crispest bowl.

?

Frequently asked

Can I swap the grain?+

Yes, farro, rice, or cauliflower rice all work as the base.

What gives the tangy pop?+

A scoop of sauerkraut adds the briny, bright finish.

Is it vegan?+

Use maple syrup instead of honey and it is fully plant-based.

Roasted Veggie Hummus Bowl

Overview

Ingredients

Equipment