Roasted veggies, peppery arugula, creamy hummus and savory quinoa come together with a delicious lemony sauce of choice – either vegan cashew cream or vegetarian yogurt-based. Enjoy warm when eaten immediately, or as a salad when meal prepped.
1 can (14 oz.) Del Monte® Whole or Quartered Artichoke Hearts, well drained
1 bag (20 oz.) cauliflower flowerets
1 large red bell pepper, cut into
1 1/2-inch pieces
3 Tbsp. olive oil
1 tsp. kosher salt
1/2 to 1 tsp. red pepper flakes, to taste
1/2 tsp. garlic powder
1 3/4 cup Kitchen Basics® Original Unsalted Vegetable Stock
1 cup uncooked tricolor quinoa
1/4 cup fresh lemon juice
2 cloves garlic, thinly sliced
Prepared hummus
Baby arugula
Torn fresh basil leaves
Lemony Sauce – see options below
Lemony Sauce Options:
Preheat oven to 425°F. Lightly pat drained artichokes with paper towels until very dry. Cut whole hearts in half lengthwise. Cut any large cauliflower flowerets to make most pieces the same size.
Line a large, rimmed half sheet pan (18x13x1-inch) with parchment paper. Add oil, salt, red pepper flakes and garlic powder; stir. Add artichokes, cauliflower and bell pepper, gently toss with hands to coat vegetables with seasoned oil. Spread out in a single layer, placing artichokes cut-side-down.
Roast 20 minutes, flip and roast 15 to 20 more minutes until vegetables are browned.
While vegetables roast, prepare quinoa. Place stock, quinoa, lemon juice and garlic in a medium saucepan. Bring to a full boil; cover and reduce heat to low. Simmer 12 to 15 minutes until most of liquid is absorbed. Remove from heat and let stand 10 minutes before fluffing with a fork.
To serve, place 1 cup quinoa on bottom of each bowl or airtight meal prep container. Top with some roasted vegetables, a large dollop of hummus, arugula and basil. Drizzle with sauce, if eating immediately. If meal prepping, portion sauce in resealable containers and refrigerate to add right before enjoying as chilled salads. Sauce and bowls will keep refrigerated up to 3 days.