- 1 Medium Zucchini
- 1 Medium Yellow Summer Squash
- 1 Tsp Sesame Seeds
- 1 Tsp Sumac Plus more for topping hummus
- 1 Tsp Thyme
- 1/2 Tsp Sea Salt Plus more for seasoning
- 1 Tbsp olive oil
- 1 Medium Tomato
- 1/2 Cup Favorite Hummus
- 1 Tbsp olive oil For drizzling (optional)
- 1 Cup Rice Cooked according to the package directions
- 1 Handful Parsley Chopped (optional)
- Preheat the oven to 400. Chop the zucchini and summer squash into bite-sized chunks. Place the veggies on a baking tray and drizzle with olive oil. Combine the sesame seeds, sumac, and thyme in a bowl then sprinkle the mixture over the veggies. Use your hands or a spatula to toss the veggies until each piece is coated in oil and seasoning. Roast for 15-20 minutes or until veggies are soft.
- While the veggies are roasting, chop the tomato into chunks about the same size as the veggies and set aside. Spoon 1/4 cup of hummus into two bowls. Create a dent with your spoon and drizzle olive oil into the well and add a dash of sumac (optional). Scoop 1/2 cup of cooked rice into each bowl.
- Once the veggies have finished roasting, pull them from the oven and toss them with the tomato. Spoon the veggies on top of the hummus and top with parsley (optional). Season the whole bowl with an additional pinch of sea salt (optional) and enjoy!
If there’s one thing I love about spring it’s spending more time outside. Warmer weather and longer days means coming home from work, leashing up the boys, and heading to the park for some much needed time in the woods. Consequently, our weeknight dinners have become less about cooking and more about assembling. Meal prep has been a welcome addition to my weekend routine.
The formula for our meal prep is pretty simple; 2-3 roasted veggies, a big batch of grain, some kind of protein (usually beans or tofu for me and chicken for Jay), and maybe a casserole to cook later in the week. These along with some fruit and nuts for snacking has us set for the week.
Bowls like this one are a particular favorite of mine for lunch and dinner. Having my ingredients prepped and ready to go means I can scoop out a little of each ingredient and take it with me to work or have a quick dinner before heading outside.
Meal prepping has also made it easier to feel a little healthier this season. Having hearty veggies, whole grains, and tasty protein at the ready means I’m not eating out or relying on processed meals as much.
This recipe serves two, but can easily be doubled or tripled and incorporated into your meal prep rotation. Check it out let me know what you think in the comments below!
