Lunch
Roasted Vegetable & Quinoa Hummus Bowl
Dairy-Free
Gluten-Free
High Fibre
Mediterranean-Style
Vegan-Friendly
⏱ 30 min total
🍴 Serves 2
A colourful quinoa bowl with roasted courgette, aubergine and peppers, finished with hummus and lemon.
Quinoa and vegetables provide fibre and a variety of plant foods, while chickpea-based hummus adds additional fibre and plant protein. Olive oil and tahini contribute unsaturated fats.
Ingredients
Servings
Quantities update as you change servings — treat scaled amounts as a guide, not an exact measure.
- 120 g quinoa, dry
- 1 small courgette, chopped
- ½ aubergine, chopped
- 1 red pepper, chopped
- 1 tbsp extra-virgin olive oil
- ½ tsp ground cumin
- 4 tbsp hummus
- Juice of ½ lemon
- 2 tbsp chopped parsley
- 1 tbsp pumpkin seeds
Method
- 1 Preheat the oven to 200°C.
- 2 Toss the courgette, aubergine and pepper with the olive oil and cumin.
- 3 Roast for 20–25 minutes until tender and lightly caramelised.
- 4 Meanwhile, rinse the quinoa and cook according to the packet instructions. Drain well and fluff with a fork.
- 5 Divide the quinoa between two bowls and top with the roasted vegetables.
- 6 Add the hummus, lemon juice, parsley and pumpkin seeds before serving.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or healthcare team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.