Roasted Asparagus and Mushrooms with Hummus Bowl Recipe
This protein packed bowl uses hummus as a base then topped with roasted asparagus, garlic mushrooms, and tomatoes for a tasty lunch or dinner. Then add some of your favourite toppings.
Servings: 2
Calories: 494kcal
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!
Nutrition
Calories: 494kcal | Carbohydrates: 44g | Protein: 15g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Sodium: 857mg | Potassium: 889mg | Fiber: 10g | Sugar: 3g | Vitamin A: 836IU | Vitamin C: 9mg | Calcium: 83mg | Iron: 6mg