Grilled Vegetable Hummus Bowls
Grilled Vegetable Hummus Bowls- a super simple recipe that’s so flavorful and healthy it’s sure to be on repeat all summer long! (vegan + gluten-free)
Are you guys ready for a stupid easy recipe? It’s summertime, there’s stuff to do outside and there isn’t a ton of time to spend in the kitchen. Stupid easy it is.
Funny enough this recipe was inspired by takeout from a local restaurant here in Athens. I was chatting with one of my girlfriends about how there isn’t much for healthy takeout options here and she recommended trying this grilled vegetable plate at one of the Mediterranean restaurants nearby.
We ended up enjoying the meal but, to be honest, it didn’t feel quite as healthy as I had hoped. It was kind of greasy, the vegetables didn’t seem very fresh and the rice and pita that came with it were definitely made from refined grains. I realize this makes me sound like a total snob but I feel so much better when I eat whole grains. They keep my digestive system running like a champ!
Needless to say, the whole time we were eating I couldn’t help thinking about how much better it would be if I had just cooked it myself. It’s not like it’s difficult to make. All you have to do is grill some vegetables and serve it with rice and hummus. Like I said, stupid easy.
If you’re like me and you don’t have a grill then please don’t think you can’t make this recipe. I have a cast iron grill pan that I put on my stove and it works great. Given, the house gets a little smoky and I would much rather have an outdoor grill but we’re waiting for that until after we move later this month.
To make this come together super fast, you can serve it with frozen rice (that’s been cooked, of course) and store-bought hummus. Then it’s pretty much just grilling the vegetables and you’re good to go!
These bowls are truly the perfect summer meal. I hope you enjoy them as much as we do!
Grilled Vegetable Hummus Bowls
Yield: 4 bowls
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 1 red onion, sliced into 1/2-inch rounds
- 2 medium zucchini, quartered*
- 2 medium bell peppers, cored and quartered
- 8 ounces mushrooms, stems removed*
- 2 ears corn
- 2 limes, sliced in half
- 2 cups cooked brown rice (or quinoa)
- 1/2 cup chopped fresh cilantro
- 16 ounces hummus
- high heat oil for cooking (I like this avocado oil spray)
- salt & pepper, to taste
- whole grain pita bread for serving
Lightly coat a grill pan with high heat oil then warm over medium-high heat. Arrange the onion rounds, zucchini, bell peppers, mushrooms, corn, and limes on top. Cook for about 5 minutes on each side, until softened with golden brown grill marks. Alternatively, you can spray the vegetables with oil then arrange on a gas grill and cook accordingly.
Divide the cooked rice among the bowls and top with chopped cilantro. Chop any large pieces of vegetables into bite size piece then place on top of the rice. Sprinkle everything with salt & pepper then top with a large scoop of hummus and a squeeze of grilled lime juice. Serve warm with pita and enjoy!
*I recommend cutting your zucchini in half (not quarters) and using larger mushrooms like portobello (I used cremini on my cast iron grill) if you’re cooking on an outdoor gas grill.
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!