| 13 | 35 | 474 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 2 |
| 1 cup | Quinoa, cooked |
| 1 cup | Baby spinach |
| 1/2 medium | Red onion (sliced) |
| 1/4 squash | Delicata squash (sliced) |
| 1/2 medium | Zucchini (sliced) |
| 1/2 medium pepper(s) | Red bell pepper (sliced) |
| 1/4 cup | Hummus |
| 1/2 whole lemon(s) | Lemon juice |
| 1 tbsp | Extra virgin olive oil |
| 1 pinch | Salt and pepper |
| 1 cup | Chickpeas, canned, drained (drained, rinsed) |
| 2 tsp | Hot sauce |
| 1/4 cup | Cilantro (coriander) (chopped, optional) |
1. Heat oven 425 F.
2. Slice zucchini, bell peppers, red onion and delicata squash into even-sized pieces.
3. Coat baking sheets in olive oil and arrange vegetables on baking sheets. Place in the oven to roast- about 15-20 minutes.
4. Make the hummus dressing by combining hummus, lemon juice, olive oil, salt and pepper.
5. Combine chickpeas and hot sauce of choice in a small bowl. Combine vegetables and chickpeas in a pan and add spinach just long enough to wilt.
6. Arrange quinoa, spinach and roasted vegetables in bowls. Top with chickpeas, hummus dressing and a sprinkling of cilantro and any herbs of choice.
Chickpeas
are a great source of plant-based protein and are very high in fiber which helps to promote digestion
| Grain | 1.4 |
| Meat Alternative | 0.8 |
| Vegetables | 4.9 |
