Lemon-Roasted Vegetable Hummus Bowls

Ingredients

• 1 ½ cups cauliflower florets
• 1 ½ cups broccoli florets
• 2 cloves garlic, thinly sliced
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dried oregano
• ¼ teaspoon salt
• ¾ cup diced red bell pepper (1-inch)
• ¾ cup diced zucchini (1-inch)
• 2 teaspoons lemon zest
• 2 cups cooked tricolor quinoa, cooled
• 1 cup hummus (see Tip)
• 4 lemon wedges
• 1 medium avocado

Instruction

1. Preheat oven to 425 degrees F. Combine cauliflower, broccoli and garlic on a rimmed baking sheet. Drizzle with oil and sprinkle with oregano and salt; stir to coat. Roast for 10 minutes.
2. Add bell pepper and zucchini to the vegetables in the pan; stir to combine. Roast until the vegetables are crisp-tender and lightly browned, 10 to 15 minutes more. Sprinkle lemon zest over the vegetables; set aside to cool before assembling bowls.
3. Divide the roasted vegetables among 4 single-serving containers. Top each with 1/2 cup quinoa and 1/4 cup hummus and add a lemon wedge to each container. Seal the containers and refrigerate for up to 4 days. To serve, squeeze the lemon wedge over the bowl and top with one-fourth avocado, diced.