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! 


  • 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


  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.


  • 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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