Veggie Hummus Bowl
This veggie hummus bowl is one of those easy meals I love making when I want something colorful, filling, and ready for the week. It layers creamy hummus, crisp vegetables, and hearty grains into a simple bowl that feels fresh every time.
Ingredients
- 2 cups cooked quinoa or brown rice for the base
- 1 cup hummus store-bought or homemade
- 1 cup cucumber diced
- 1 cup cherry tomatoes halved
- 1 cup shredded carrots
- 1 cup roasted chickpeas for extra crunch
- 2 cups baby spinach or mixed greens
- 0.25 cup red onion thinly sliced
- 1 avocado sliced
- 0.25 cup feta cheese optional
- 1 tbsp lemon juice for brightness
- 1 tbsp olive oil
- 0.25 tsp salt or to taste
- 0.25 tsp black pepper or to taste
- 1 tbsp fresh parsley or dill for topping
Instructions
- Spoon the cooked quinoa or brown rice into meal prep containers or serving bowls. This gives the bowl a hearty foundation and helps everything stay balanced.
- Add a generous scoop of hummus to each bowl. You can spread it on one side or place it right in the center for a simple, pretty look.
- Arrange the cucumber, tomatoes, carrots, greens, and red onion around the bowl. If you are using roasted chickpeas, add them now so they keep their texture.
- Add avocado slices, a little feta if you want it, and a sprinkle of fresh herbs. Drizzle with lemon juice and olive oil, then season lightly with salt and black pepper.
- Enjoy right away, or close the containers and refrigerate for easy grab-and-go meals later in the week.
Notes
Store assembled bowls in airtight containers in the refrigerator for up to 4 days. For the best texture, keep avocado and any dressing separate until serving.
If you want to reheat the grains, warm only the quinoa or rice before adding the cold toppings. The hummus and vegetables are best added after heating.