This Mediterranean Inspired Grain Bowl Meal Prep is loaded with roasted zucchini, bell peppers and chickpeas, served with a creamy lemon dill hummus. Enjoy this deliciously filling vegetarian make-ahead lunch served hot or cold!
For the Grain Bowls:
1/2 cup dry quinoa
3 large or 4 medium red, yellow and orange bell peppers, deseeded and chopped
1 medium zucchini, about 1 heaping cup chopped
1 can (15.5 ounces) chickpeas, drained
1 tablespoonolive oil or avocado oil
1 teaspoondried oregano
kosher salt, to taste
fresh ground black pepper, to taste
1/2 cupblack olives
For the Lemon Dill Hummus:
1 (10-ounce) container plain hummus
Zest of 1 small lemon
2 tablespoonsfresh dill, chopped
1 tablespoonfresh lemon juice, plus more to taste
Cook the quinoa: Cook the quinoa as per box directions in either water or low sodium chicken broth.
Roast the vegetables: Preheat the oven to 430F and toss the chopped peppers, zucchini and drained chickpeas together with the oil, dried oregano and a generous amount to salt and pepper on a large rimmed baking sheet. Roast in the oven for 20 minutes. Add the olives to the sheet pan and toss the vegetables so they cook evenly. Return to the oven for a further 10 minutes.
Make the Lemon Dill Hummus: Stir the lemon zest, dill and lemon juice into the hummus. Add a little more lemon juice to taste, if needed. This will depend on your brand of hummus. If your hummus is still not of a (relatively thick) spooning consistency, thin it with a little cold water.
Meal prep it: Divide the cooked quinoa, roasted veggies and the Lemon Dill Hummus between 3-4 meal prep containers. If you plan on microwaving these to serve them warm, store the hummus separately. Put the lids on and store in the refrigerator for up to 4 days. To reheat, loosely cover the meal with the lid and microwave on High in 1 minute intervals until heated through before serving with the hummus.
Customize: If you plan on serving the bowls warm (they are however delicious cold!), red onion and diced eggplant would make great additions. If you’d like to change up a few of the portions, stir 1/2 teaspoon of sweet smoked paprika into half of the hummus mixture.
Quinoa: If you’re prepping quinoa for multiple recipes, this recipe uses 1 1/2 cups cooked quinoa.
Nutrition information estimated with My Fitness Pal.