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Summer Harvest Veggie and Avocado Quinoa Bowl

Summer Harvest Veggie and Avocado Quinoa Bowl combines grilled vegetables, quinoa, lentils, avocado, and fresh fruit.
Finished with a creamy basil vinaigrette.
A healthy vegetarian meal perfect for lunch or meal prep.
Print Recipe Pin Recipe
Prep Time 20 minutes
Course Main Course
Cuisine American

Ingredients
  

Bowl

  • 2 cups cooked quinoa or wild rice blend
  • 1 cup cooked green lentils
  • 2 –3 cups assorted vegetables summer squash, bell peppers, beets, sliced
  • Extra virgin olive oil
  • Kosher salt
  • Black pepper
  • 1 cup hummus
  • 1 cup cherry tomatoes halved
  • 1 cup sliced fresh fruit stone fruit or berries
  • 1 sliced avocado
  • Shredded carrots
  • Microgreens
  • Crumbled goat cheese

Glowing Avocado Basil Vinaigrette

  • ½ avocado
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons toasted sesame oil or olive oil
  • 1 tablespoon pure maple syrup
  • Juice of ½ lemon
  • 1- inch piece fresh ginger grated
  • 1 garlic clove
  • 3 tablespoons hemp seeds
  • ½ cup fresh basil
  • Kosher salt
  • Black pepper
  • Pinch of cayenne pepper
  • 2 tablespoons water plus more if needed

Instructions
 

  • Cook the quinoa and green lentils according to their package directions. Let them cool slightly.
  • Preheat the grill to medium-high heat.
  • Toss the sliced vegetables with olive oil, salt, and pepper.
  • Grill the vegetables for 3–5 minutes per side until tender with light char marks.
  • Prepare the vinaigrette by blending the avocado, apple cider vinegar, sesame oil, maple syrup, lemon juice, ginger, garlic, hemp seeds, basil, cayenne, salt, pepper, and water until smooth. Add additional water if needed for a pourable consistency.
  • Taste and adjust seasoning.
  • To assemble the Summer Harvest Veggie and Avocado Quinoa Bowl, spread hummus across the bottom of a shallow serving bowl.
  • Layer the cooked quinoa, lentils, and grilled vegetables over the hummus.
  • Top with cherry tomatoes, sliced fruit, avocado, shredded carrots, microgreens, and goat cheese.
  • Finish with a generous drizzle of avocado basil vinaigrette and serve immediately.

Notes

  • Swap quinoa for farro, brown rice, or couscous if preferred.
  • Try feta instead of goat cheese for a tangier finish.
  • Add toasted almonds, walnuts, or pumpkin seeds for extra texture.
  • This healthy lunch recipe is equally delicious served chilled.