This bowl is a simple, intuitive meal created from fridge clean-out ingredients, focusing on flavorful, nourishing, and easy components. While not a strict recipe, it provides general tips to create a satisfying roasted veggie and hummus grain bowl.
1. Start by preparing the roasted vegetables: Toss butternut squash, carrot chips, and cauliflower with olive oil and your choice of spices. Roast in the oven for 30-35 minutes at 375°F (190°C) until tender and slightly caramelized.
2. While veggies roast, prepare the whipped hummus cream cheese dressing: Mix a generous amount of hummus with cream cheese (chive variety recommended) and add enough water to thin it to your desired consistency.
3. Prepare the kale base: Massage kale with a drizzle of olive oil, a pinch of sea salt, and a few spoonfuls of the prepared hummus cream cheese dressing.
4. Cook the quinoa: Use a microwavable pouch for convenience, following package instructions.
5. Once the roasted vegetables are done, assemble your bowl: Start with the massaged kale as the base, add the cooked quinoa, then arrange the roasted butternut squash, cauliflower, and carrots. Add a cooked veggie burger. Drizzle generously with the whipped hummus cream cheese dressing and top with crumbled feta cheese. (For a vegan option, use vegan feta or omit entirely).
