Veggie Harvest Bowl
These veggie bowls are filling, healthy, & take less than 30 minutes.
Avocado, quinoa, & veggies make up this easy, adaptable weeknight meal.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people
THE RECIPE
INGREDIENTS
2 cups cooked quinoa or wild rice blend
1 cup cooked green lentils
2-3 cups assorted veggies, sliced (Use Seasonal Veggies)
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
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
Cook both the quinoa and lentils according to package directions.
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.
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.
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!