Vibrant bowl with creamy roasted red pepper hummus, crisp veggies, and wholesome grains for a wholesome plant-based meal.
# What You Need:
→ Roasted Red Pepper Hummus
01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 large red bell pepper, roasted, peeled, and chopped
03 - 2 tablespoons tahini
04 - 2 tablespoons fresh lemon juice
05 - 1 clove garlic, minced
06 - 2 tablespoons extra virgin olive oil
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 2-3 tablespoons cold water as needed
→ Grains
11 - 1 cup cooked quinoa or brown rice or millet
→ Fresh Vegetables and Toppings
12 - 1 cup cherry tomatoes, halved
13 - 1 cup cucumber, diced
14 - 1 cup shredded purple cabbage
15 - 1 cup baby spinach or mixed greens
16 - 1 medium avocado, sliced
17 - 1/4 cup shredded carrots
18 - 1/4 cup pitted kalamata olives, sliced
19 - 2 tablespoons toasted pumpkin seeds
20 - Fresh parsley or cilantro, chopped for garnish
→ Optional Dressing
21 - 2 tablespoons lemon juice
22 - 1 tablespoon olive oil
23 - Salt and pepper to taste
# How-To Steps:
01 - Place chickpeas, roasted red pepper, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika, and salt in a food processor. Blend until smooth, adding cold water one tablespoon at a time until creamy consistency is achieved. Adjust seasoning as needed.
02 - Divide cooked quinoa among four bowls as the base. Neatly arrange cherry tomatoes, cucumber, shredded cabbage, spinach, avocado, carrots, olives, and pumpkin seeds atop the grains.
03 - Spoon a generous dollop of roasted red pepper hummus into each bowl.
04 - Whisk together lemon juice, olive oil, salt, and pepper. Drizzle over each bowl.
05 - Garnish with fresh parsley or cilantro and serve immediately.
