Vegetarian Rainbow Meal Prep Bowls with Quinoa, Beet Hummus, and Watermelon Radishes
1 cupCooked Quinoa
2 cupsbaby kale (or spinach)
1large watermelon radish
1⁄2 cupbeet hummus*
1small purple sweet potato (roasted)
1⁄2 cuppurple cauliflower (or regular, roasted)
1⁄2 cupfinely diced red cabbage
1large carrot (sliced into rounds)
1⁄4 cupmicrogreens and peas (for garnish)
*This is the beet hummus recipe I love. Or you can do even simpler and roast a small beet and blend it up with store bought hummus.
- Preheat oven to 375 degrees.
- Dice sweet potato and cauliflower into 1 inch cubes. Transfer to sheet pan and drizzle with a bit of olive oil, salt and pepper. Roast for 20 minutes, or until fork tender.
- Assemble your bowls, starting with your quinoa and greens. Then top with finely sliced watermelon radishes, red cabbage, carrots, roasted veggies, beet hummus, and microgreens + peas.
- Can be stored in the refrigerator for up to 48 hours.
Yields 2 Servings