Lunch
Roasted Vegetable & Quinoa Hummus Bowl
Gluten Free
Dairy Free
Vegetarian
Vegan-Friendly
High Fibre
No onion
Nutrient dense
Refined sugar free
⏱ 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.
Method
- 1 Preheat the oven to 200°C.
- 2 In a bowl or directly on a baking tray, toss the courgette, aubergine and red pepper with the olive oil and cumin until every piece is lightly coated, then spread out in a single layer so they roast rather than steam.
- 3 Roast for 20–25 minutes, turning once halfway through, until tender when pierced with a knife and caramelised at the edges.
- 4 Meanwhile, rinse the quinoa under cold water in a sieve — this washes off its natural bitter coating — then cook according to the packet instructions. Drain well and fluff with a fork to separate the grains.
- 5 Divide the quinoa between two bowls and top with the roasted vegetables while they're still warm.
- 6 Finish with a dollop of hummus, a squeeze of lemon juice, a scatter of parsley and the 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 health team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.