This protein packed bowl uses hummus as a base then topped with roasted asparagus, garlic mushrooms, and tomatoes for a tasty lunch or dinner. Add some of your favourite toppings creating a delicious meal for two!
I don’t tend to make veggie bowls very often but when I do, I thoroughly enjoy them. The beauty of these bowls is the amount of ingredients you can add and how incredibly delicious they are! I created this bowl using the ingredients I had on hand. Recently bought fresh local asparagus and local mushrooms. I made hummus on the weekend and with a few other ingredients it creates this delicious, healthy and satisfying meal!
Next time you make a veggie bowl, consider roasting some of your vegetables. By roasting the mushrooms, you get this savory intense flavour from the mushrooms. Asparagus is another vegetable that shines when roasted, becomes almost caramelized and once you add lemon it adds some much flavour. As well know, roasted tomatoes adds a wonderful sweetness to a dish.
INGREDIENTS AND TIPS
Asparagus: use fresh asparagus when making this recipe, important to remove the woody end of the asparagus
Mushrooms: I used cremini mushrooms, they tend to hold up well for roasting
Cherry tomatoes: I like to use organic tomatoes when possible, these were on a vine
Quinoa: is one of my favourite ancient grain, love the nutty flavour and works well with the hummus; couscous, farro, barley or millet are other grains that can be substituted.
Hummus: I used my Easy Homemade Hummus Recipe, you can make your own or purchase hummus
Seasonings: garlic powder, salt and pepper
Extra virgin olive oil: I like to use a good quality Greek olive oil
Toppings: arugula, feta, thyme, lemon juice and any meat protein of your choice
HOW TO MAKE THIS RECIPE
- Suggest to start cooking the quinoa, use the instructions on the package. Once cooked, set aside.
- Preheat oven to 430℉.
- Clean mushrooms and pat them dry. Slice the mushrooms and place them in a bowl. Add one tablespoon of olive oil, garlic powder, 1/4 teaspoon salt and pepper. Spread sliced mushrooms on a baking sheet lined with parchment paper.
- Prepare the asparagus by cleaning and remove any sand and the cut off the tough ends from the asparagus. Pat dry and add the asparagus and tomatoes to same bowl as the mushrooms, drizzle one tablespoon of olive oil, and 1/4 teaspoon of salt. Bake for 12-15 minutes.
- While vegetables are roasting, spread hummus in a bowl and add quinoa.
- Roast until mushrooms and asparagus are tender and cherry tomatoes have burst. Remove from oven and serve over hummus and quinoa. Add your choice of chicken, steak or pork. Top with arugula, feta and thyme. Squeeze some lemon juice over the asparagus and quinoa. Enjoy!
Elevate the protein in this recipe with grilled steak. Makes a delicious late spring, early summer dish! Top with some arugula, feta and fresh thyme. Makes a very delicious and satisfying meal!
WHY MAKE THIS RECIPE
- HEALTHY
- RICH IN PROTEIN
- HIGH IN FIBRE
- EASY TO MAKE
- SATISFYING
- DELICIOUS
- MAKES A GREAT LUNCH OR DINNER
- MAKE IT WITH YOUR FAVOURITE VEGETABLES AND TOPPINGS
- READY IN 30 MINUTES
These are a few reasons to make this recipe and once you do, you will want to make it often. It’s such a great recipe to take to lunch during a busy week.
HELPFUL TIPS WHEN MAKING THIS RECIPE
- Make the hummus ahead, either the day before or the morning of you plan to serve this dish. It saves you time and makes it more convenient when assembling this recipe.
- Wash ahead the asparagus and tomatoes and set aside.
- Quinoa can be made ahead as well. Warm it in the microwave for a minute or two.
- One serving of quinoa is 1/2 cup uncooked which will give you approximately 1 1/2 cups of cooked. Each serving in this recipe will give you about 3/4 cup quinoa when divided.
To keep this recipe meatless, add quinoa to increase the protein, then top with fresh thyme, arugula and feta. Squeeze some lemon over the asparagus and quinoa to add some fresh tanginess to the dish.
When it comes to STORING this dish, hummus will keep for up to 7 days. Quinoa will last up to 5 days, both kept in an air tight containers. Any leftover mushrooms, tomatoes or asparagus should be eaten within a day or two.
Roasted Asparagus and Mushrooms with Hummus Bowl Recipe
Equipment
- large baking sheet
Ingredients
- 3 tbsp extra virgin olive oil
- 12 fresh asparagus, trimmed
- 4 oz cremini mushrooms, sliced
- 1/4 tsp garlic powder
- 1/2 tsp Himalayan salt
- pepper
- 1 cup cherry tomatoes
- 1/2 cup quinoa (makes 1½ cups cooked)
- 10-12 tbsp homemade hummus, or purchased
- arugula
- feta
- thyme
- 1/2 lemon
- optional: grilled steak slices, chicken or pork tenderloin
Instructions
- Cook quinoa using the instructions on the package. Once cooked, set aside.
- Preheat oven to 430℉.
- Clean mushrooms and pat them dry. Slice the mushrooms and place them in a bowl. Add one tablespoon of olive oil, garlic powder, 1/4 teaspoon salt and pepper. Spread sliced mushrooms on a baking sheet lined with parchment paper.
- Clean and remove any sand and the cut off the tough ends from the asparagus. Pat dry and add the asparagus and tomatoes to same bowl as the mushrooms, drizzle one tablespoon of olive oil, and 1/4 teaspoon of salt. Bake for 12-15 minutes.
- While vegetables are roasting, spread 5-6 tablespoons of hummus in each bowl and half of quinoa in each if using.
- Roast until mushrooms and asparagus are tender and cherry tomatoes have burst. Remove from oven and serve over hummus and quinoa. Add your choice of chicken, steak or pork. Top with arugula, feta and thyme. Squeeze some lemon juice over the asparagus and quinoa. Enjoy!
