Lemon Garlic Veggie Bowls

Prep 10 min

|

Cook 30 min

|

Ready in 40 min

This healthy and beautiful grain bowl is super customizable, so start by following the recipe, and then get creative! 

Ingredients

  • 1 lb. (450 g) Brussels sprouts (about 4 cups/1 L), trimmed and halved
  • 3   carrots, peeled and cut into ½" (1-cm) coins
  • 2 tbsp (30 mL) olive oil
  • 2 tbsp (30 mL) Lemon Garlic Rub
  • ¾ cup (175 mL) vegetable broth
  • ½ cup (125 mL) white quinoa, rinsed
  • 1 pkg (8 oz./250 g) plain hummus
  • ¼ cup (60 mL) water
  • 4 cups (1 L) arugula
  • 1 can (15.5 oz./439 g) reduced-sodium chickpeas, drained and rinsed
  •  Optional: Sunflower seeds

Directions

  1. Preheat the oven to 450°F (230°C).

  2. Combine the Brussels sprouts, carrots, olive oil, and 1 tbsp (15 mL) of rub in a large bowl. Toss well to coat. Transfer to a large sheet pan and bake until browned, 24–26 minutes.

  3. Combine the broth and quinoa in a microwave-safe bowl. Microwave, covered, for 10 minutes. Let stand for 5 minutes before fluffing with a fork.

  4. Combine the hummus, water, and remaining 1 tbsp (15 mL) of the rub. Stir until smooth.

  5. Divide the arugula evenly into 4 bowls. Then add the vegetables, chickpeas, and quinoa to the bowls. Drizzle evenly with the hummus dressing. Sprinkle with sunflower seeds before serving, if you’d like.

Yield:

  • 4  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 390, Total Fat 15 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 760 mg, Carbohydrate 52 g, Fiber 13 g, Sugars 10 g (includes 0 g added sugar), Protein 17 g

Cook's Tips:

Easy Change-Ups

Grain Substitutes: Quinoa works great in these bowls, but you can use any grain you’d like! Try brown rice, couscous, or barley.

Protein Options: The chickpeas and quinoa give you lots of protein, but this bowl also tastes great with grilled chicken or shrimp.

Recipe Developed for TasteBuds

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