Creamy Garlic Quinoa Bowl

Time Investment: 1.5 Hours (All Together) Beginning to End

Ingredients (Roasted Garlic Hummus)
  • 1 Can chickpeas – drained, but keep 1/4 liquid to thin when blending
  • 1 Head Garlic
  • 1 Tablespoon Lemon Juice
  • 3/4 Teaspoon Cumin
  • 1 Teaspoon Sea Salt
Directions (Roasted Garlic Hummus)
  • Heat oven to 350°
  • Remove the extra papery skin from garlic bulb
  • Cut off the top (about 1/4″) & place bulb in muffin tin to hold up
  • Bake 30-45 Minutes (until golden brown)
  • Once baked, scoop cloves out of bulb. Add chickpeas, garlic, spices, oil & lemon juice to food processor and pulse until creamy

*if hummus is too thick add water 1 tablespoon at a time until it’s the consistency you want*

Ingredients (Roasted Veg) & Quinoa
  • 1 Head Broccoli
  • 1/2 Head Cauliflower
  • 1 Large Sweet Potato, peeled & cubed
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon thyme
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne
  • 3/4 teaspoon paprika
  • 1/2 teaspoon sea salt
  • 2 Tablespoons olive oil
  • 1 Cup Quinoa
  • 2 Cups Vegetable or Chicken Stock
Directions (Roasted Veg)
  • Preheat oven to 400°
  • Mix together spices & oil
  • Toss vegetables in seasoning & roast 30 minutes
  • Add quinoa and stock to pot & bring to boil. Reduce heat to low, cover & cook additional 13-15 minutes or until all liquid is absorbed.

Serve quinoa with vegetables & top with creamy garlic hummus

Mom Pro Tip:
I prepared the hummus earlier in the day during nap-time and prepped the vegetables so later on at dinner time all I had to do was coat the veg with the seasoning and throw it in the oven.

I gave the babies some of the roasted vegetables that were lightly seasoned and they loved!