Nutrient-packed Mediterranean bowls with roasted red pepper hummus, fresh vegetables, and wholesome grains.
# Ingredient List:
→ Roasted Red Pepper Hummus
01 - 1 (14 oz) can 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
→ Grains
11 - 1 cup cooked quinoa
→ Fresh Vegetables & 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
# Recipe 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 equally among four serving bowls as the base layer. Neatly arrange cherry tomatoes, cucumber, shredded cabbage, spinach, avocado slices, carrots, olives, and pumpkin seeds on top of the grains in organized sections.
03 - Spoon a generous dollop of roasted red pepper hummus into the center of each assembled bowl.
04 - Whisk together lemon juice, olive oil, salt, and pepper in a small bowl until emulsified. Drizzle evenly over each bowl.
05 - Top each bowl with fresh parsley or cilantro and serve immediately while vegetables remain crisp.
