Vegan Quinoa Bowl with Roasted Vegetables
Prep Time
Cook Time
Servings
Prep Time
Cook Time
Servings
Ingredients
• Summer Fresh Original Hummus
• 2 cups spring mix or spinach
• 1 cup broccoli chopped into florets
• 1 cup cooked squash cut into slices or cubes (cooked in advance)
• 1 small-medium size sweet potato cut into cubes
• ½ cup shredded purple cabbage
• ½ cup cooked quinoa
• 2 teaspoon raw pumpkin seeds
• extra virgin olive oil
• salt and pepper to taste
Directions
1. To prepare the roasted vegetables begin by washing and dicing broccoli and sweet potatoes season with a drizzle of olive oil, salt and pepper to taste.
2. Roast at 400 degrees Fahrenheit for 15 mins on a lined baking sheet or until potatoes are soft and broccoli has begun to crisp turning vegetables half way through
3. While vegetables are roasting cook one cup of quinoa per package directions
4. Once all ingredients are cooked being to assemble your buddha bowls by adding approximately 1 cup of raw greens to each bowl or meal prep container. Evenly divide each sweet potato, squash, broccoli, purple cabbage and quinoa top with a teaspoon each of raw pumpkin seeds and the desired amount of Summer Fresh Original Hummus
Serve and Enjoy!
