Preheat oven to 400F. Line a baking sheet with tin foil and scatter your sweet potatoes and zucchini without overlapping them. Sprinkle with avocado oil, salt, pepper, garlic powder, and onion powder. Bake for 20-30 minutes until browned.
Cook quinoa to package directions.
In a skillet, saute onions until caramelized. Add in minced garlic cloves and cook for a minute or two until fragrant. Add in the lentils and sprinkle with salt, pepper, garlic powder, and onion powder. Stir and cook through.
In a bowl, first add quinoa. Layer with a dollop of hummus in the middle. Add the sweet potatoes, zucchini, avocado, and lentil-onion mix.
We generally mix all the ingredients together to eat, but Liv likes keeping her food groups separate. We also sometimes make a dressing of equal parts olive oil and lemon juice whisked together and drizzled on top. Enjoy!
Ingredients
Directions
Preheat oven to 400F. Line a baking sheet with tin foil and scatter your sweet potatoes and zucchini without overlapping them. Sprinkle with avocado oil, salt, pepper, garlic powder, and onion powder. Bake for 20-30 minutes until browned.
Cook quinoa to package directions.
In a skillet, saute onions until caramelized. Add in minced garlic cloves and cook for a minute or two until fragrant. Add in the lentils and sprinkle with salt, pepper, garlic powder, and onion powder. Stir and cook through.
In a bowl, first add quinoa. Layer with a dollop of hummus in the middle. Add the sweet potatoes, zucchini, avocado, and lentil-onion mix.
We generally mix all the ingredients together to eat, but Liv likes keeping her food groups separate. We also sometimes make a dressing of equal parts olive oil and lemon juice whisked together and drizzled on top. Enjoy!