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Home >> Roasted Veggie Grain Bowl with Avocado and Hummus

Roasted Veggie Grain Bowl with Avocado and Hummus

September 26, 2017 By Kaylee Pauley 1 Comment

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Roasted Veggie Grain Bowl with Avocado and Hummus | Lemons and BasilAs promised, today’s recipe combines a version of last week’s Mediterranean Roasted Red Potatoes and Veggies with many of my other favorites to make this Roasted Veggie Grain Bowl with Avocado and Hummus.

A while back, Josh, Brighton and I were out running errands and decided to grab lunch. We don’t eat out very often, and when we do we have our favorites and typically find ourselves heading to one of those rather than trying something new. Which is odd, being that we both love trying new places. I guess we’ve just gotten comfortable with these places and it’s the easy thing to do.

However, I had wanted to try a fairly new place in Franklin, Grabbagreen, that had been recommended to me by a few different friends, each convinced it was definitely my kind of food. They were right! I’m awful at making decisions as it is, but with a menu full of so many great options, it took forever for me to narrow things down and pick one. I ended up going with one of their grain bowls and really enjoyed it.

Roasted Veggie Grain Bowl with Avocado and Hummus | Lemons and Basil

Realizing it had been way too long since I’d made a grain bowl at home, my mind instantly started brainstorming on several combinations. Having just purchased some pearl barley from Sprout’s bulk bins, I decided to start with that as my grain. And with an abundance of zucchini, tomatoes, and onions on hand, they too were a natural choice, stirring this bowl in a tasty, Mediterranean direction!

The rest came together based on flavor and nutrition and in the end, it made for a hearty meal, that was loaded with lots of colors, along with a healthy dose of fiber and protein.

If you’re looking for a way to get in more veggies and grains, I’d hope you’ll give this one a try and check out a few others below!

Veggie and Grain Bowls

  • Green Power Salad with Roasted Veggies
  • Purple Cabbage and Split Pea Power Bowl
  • Summer Squash and Farro Veggie Bowl
  • Kale and Quinoa Veggie Bowl with Soft Boiled Egg

Roasted Veggie Grain Bowl with Avocado and Hummus | Lemons and BasilRoasted Veggie Grain Bowl with Avocado and Hummus | Lemons and BasilRoasted Veggie Grain Bowl with Avocado and Hummus | Lemons and BasilRoasted Veggie Grain Bowl with Avocado and Hummus | Lemons and BasilRoasted Veggie Grain Bowl with Avocado and Hummus | Lemons and Basil

Barley Grain Bowl with Avocado and Hummus | Lemons and Basil
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4 from 1 vote

Roasted Veggie Grain Bowl with Avocado and Hummus

This Roasted Veggie Grain Bowl with Avocado and Hummus makes for a hearty lunch, full of flavor and loaded with fiber and protein!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Lunch
Cuisine: Mediterranean
Keyword: avocado, grain bowl, grains, hummus, veggies
Servings: 2
Calories: 423kcal
Author: Kaylee Pauley

Ingredients

  • 1/2 cup dry pearl barley
  • 1 medium zucchini cut into 1” pieces
  • 1/4 large sweet onion cut into 1” pieces
  • 10 cherry tomatoes halved
  • 1/2 cup sliced baby bella mushrooms
  • 1 tbsp extra virgin olive oil
  • 2 garlic cloves minced
  • 1 tsp Italian seasoning
  • 1/2 tsp dried thyme
  • 1/4 tsp crushed red pepper
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1-2 cups organic greens roughly chopped
  • 1/4 cup hummus homemade or store-bought
  • 1/2 medium avocado sliced
  • Top with Greek Goddess, or Tahini dressing if desired*
  • Serve with pita or naan bread optional*

Instructions

  • Preheat oven to 400 degrees.
  • Add zucchini and onion pieces, halved tomatoes and sliced baby bella mushrooms to baking sheet.
  • Mix olive oil, minced garlic, Italian seasoning, dried thyme, crushed red pepper, salt and black pepper to small bowl. Mix to combine, then drop spoonfuls of seasoned oil over prepped veggies, use hands to toss and coat all veggies.
  • Roast in the oven for 15 minutes, stirring after 10, or until cooked through and tender.
  • Meanwhile, add dry barley to small sauce pan along with 1 cup water, bring to a boil, then reduce to low and simmer for 15-20 minutes or until chewy tender, stirring occasionally. Once cooked, remove from heat and set aside to cool.
  • Once veggies and barley have cooked and cooled a bit. Begin to assemble bowls.
  • Divide chopped greens between two large shallow bowls, then add cooked barley, roasted veggies, hummus, and avocado. Drizzle with dressing of choice if desired. Serve with pita or naan bread.

Notes

Nutrition info does include dressing or pita bread.

Nutrition

Serving: 1g | Calories: 423kcal | Carbohydrates: 58g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Sodium: 177mg | Fiber: 14g | Sugar: 8g

 

Filed Under: Avocado, Barley, Beans, Chickpeas, Garlic, Gluten Free, Lunch, Mixed Greens, Mushrooms, Onions, sea salt, Tomatoes, Vegan, Vegetarian, Zucchini

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I'm Kaylee, former full-time Interior Designer, now full-time mommy, part-time designer and part-time food blogger! My family and I live in Franklin, TN and this is my little piece of the internet where I enjoy sharing my love for healthy food as well as a look into our day-to-day lives!

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