Loaded Vegan Hummus Bowls Food

LOADED HUMMUS BOWL WITH FETA, TOMATOES AND CUCUMBERS

Steps:

• In a food processor, combine the chickpeas with their liquid from the can, the lemon juice, garlic, tahini, salt and the cumin. Process until combined. With the machine running, add 1 tablespoon olive oil (see Cook's Note) and process until the hummus is smooth but still thick. Scrape down the sides with a rubber spatula, as necessary.
• Taste the hummus and don't be afraid to add more salt, lemon juice and/or cumin, if desired.
• To make the classic hummus bowl swoosh: Place a heaping dollop of hummus in the center of the plate. In one smooth motion, with the tip of a large serving spoon in the center of the hummus, push the spoon down and rotate while you spin the plate in the opposite direction.
• Drizzle with olive oil and sprinkle with paprika. Top with feta, cucumber, tomatoes, and olives. Serve with the pita.

LOADED VEGAN HUMMUS BOWLS

Steps:

• Combine the cucumbers, tomatoes, scallions, minced dill, vinegar, oil, salt and pepper in a medium bowl. Toss and let sit for 10 minutes.
• Divide the hummus between 2 shallow bowls. Make a swirl and a small well in the middle of each dollop of hummus. Divide the tomato and cucumber mixture evenly between the bowls. Add 1/4 cup of the sauerkraut to each bowl and sprinkle with the radish. Sprinkle with sesame seeds and a few dill fronds. Serve with pita bread.

MEAL PREP FARRO AND QUINOA VEGGIE BOWLS

Steps:

• In a 6-quart saucepan, combine the water, farro, quinoa, bay leaf, the grated zest of 1 lemon and a large pinch of salt. Stir and bring to a boil over medium-high heat. Stir again then cover, reduce the heat to a simmer and cook over medium-low heat for 10 minutes. Bump the heat up to medium and cook, uncovered, until all of the liquid has absorbed and the grains are al dente, 5 to 7 minutes.
• Cover, remove from the heat and let stand for 5 minutes more. Remove and discard the bay leaf and fluff the grains with a fork.
• While the grains cook, prep your veggies, herbs and cut the 2 lemons into 10 wedges. If meal prepping for the week, only cut the amount of avocado you need right away. Refrigerate everything (except the nuts and seeds) in separate airtight containers for up to 3 to 4 days until needed.
• To assemble 1 bowl: Scoop 1/2 cup of the cooked grains into a shallow bowl then top with a few thin avocado slices, some of the cucumber and a handful each of the baby lettuce and carrots. Add a sprinkle of the cashews and sunflower seeds followed by a scoop of hummus. Finish with a sprinkle of herbs, a squeeze of 1 lemon wedge and drizzle of olive oil. Feel free to top the bowl with any of the suggested add-ins or switch-ups.
• After refrigerating the grains, let them come to room temperature before serving. Alternatively, warm them in the microwave, or in a skillet with a little water over low heat until the liquid evaporates.

QUICK CHICKEN HUMMUS BOWL

Steps:

• Mix 2 tbsp of the hummus with half the lemon juice, the lemon zest and enough water to make a drizzly dressing. Squeeze the grain pouch to separate the grains, then divide between two shallow bowls and toss through the dressing. Top each bowl with a handful of the spinach.
• Squeeze the remaining lemon juice over the avocado halves, then add one half to each bowl. Divide the chicken, pomegranate seeds, onion, almonds and remaining hummus between the two bowls and gently mix everything together just before eating.

MISO WHITE BEAN HUMMUS

Steps:

• In a food processor or blender, combine the beans, miso, tahini, cumin, garlic and lemon juice. Process or blend on high speed until the mixture starts to come together.
• With the machine running on low speed, slowly add the cold water, 1 tablespoon at a time, until the mixture looks creamy but not too loose. Taste and season with salt and pepper.
• To serve, spoon the hummus into a shallow bowl and drizzle with a little olive oil, a sprinkle of black pepper and the chives. Serve with pita, breadsticks or chips and assorted vegetables for dipping.

ROASTED CAULI-BROC BOWL WITH TAHINI HUMMUS

Steps:

• The night before, heat oven to 200C/180C fan/gas 6. Put the cauliflower and broccoli in a large roasting tin with the oil and a sprinkle of flaky sea salt. Roast for 25-30 mins until browned and cooked. Leave to cool completely.
• Build each bowl by putting half the quinoa in each. Lay the slices of beetroot on top, followed by the spinach, cauliflower, broccoli and walnuts. Combine the tahini, hummus, lemon juice and 1 tbsp water in a small pot. Before eating, coat in the dressing. Serve with the lemon wedges.

SPINACH FALAFEL & HUMMUS BOWL

Steps:

• Heat the oven to 190C/170C fan/gas 5. Line a baking sheet with non-stick parchment. Put all the falafel ingredients, except for the oil, in a food processor and season lightly. Pulse until you have a rough mix.
• Oil your hands lightly, then take tablespoons of the falafel mix, roll into around 16 balls and put on the baking sheet. Press each one down slightly with the palm of your hand. Brush using the 1 tbsp oil and bake for 20-25 mins until firm and golden, turning halfway through.
• While the falafel is cooking, make the hummus. Put all of the hummus ingredients into a food processor with 50ml of water and blitz until smooth and silky.
• Put the spinach, cucumber, red onion and falafel in different sections of each bowl, alongside some hummus, then drizzle with the extra olive oil. Grind over some black pepper. Serve with the pittas on the side and more lemon for squeezing over, if you like.