Step 1

Heat oven to 400 degrees F.  On a large sheet pan, toss together root vegetables, olive oil, salt and pepper.  Roast vegetables until fork tender and starting to brown, about 40 minutes, flipping once.

Step 2

Add quinoa to a medium sized pot with 1 1/2 cups water, or broth.  Bring to a simmer and simmer until quinoa is cooked through, about 10-15 minutes.

Step 3

Assemble bowls: Add a heaping 1/2 cup of quinoa, 1/4 of the root vegetables, 2 tablespoons hummus and 1/2 of an avocado.  Drizzle the top with desired amount of balsamic glaze and top with fresh herbs and lemon juice, if desired.