Image and recipe courtesy of  Half Baked Harvest

Image and recipe courtesy of Half Baked Harvest

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

  1. Cook both the quinoa and lentils according to package directions.

  2. 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. 

  3. 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.

  4. 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!