Butter Bean Hummus Nourish Bowl

• portionen: Makes 2 bowls
• gesamtzeit: 40 minutes

Zutaten

If you haven’t checked out my previous nourish bowl recipes, save this video for later and go watch!

Butter bean hummus:

400g can butter beans, drained and rinsed

1 tbsp olive oil

Pinch of salt and pepper

Juice from 1 lemon

1/4 cup tahini

1 small garlic clove, chopped

Water to thin if needed (I used around 1-2 tbsp)

Cauliflower:

1 head of cauliflower cut into smaller pieces

1 small red onion, sliced into chunks

Drizzle of olive oil

1 tbsp lemon juice

2 tsp garlic powder

3 tsp cumin

3 tsp smoked paprika

Pinch of salt and pepper

Chickpeas:

2 cups canned chickpeas, drained and rinsed

Drizzle of olive oil

2 tsp onion

2 tsp cumin

2 tsp smoked paprika

Pinch of salt and pepper

Tabouli style salad:

1 bunch curly parsley, finely chopped (about 2 cups)

1/2 red onion, finely diced

1 tomato, finely diced

1 small cucumber, finely diced

Juice from 1 lemon

Pinch of salt and pepper

1/2 tbsp olive oil

Other:

2 cups cooked quinoa

1 avocado, sliced

1/3 cup pomegranate seeds

2 tbsp sesame seeds

Anweisungen

Preheat oven to 200°C/390°F. Add the cauliflower and onion on a baking tray and add the olive oil and seasonings, and toss to coat.

Add the chickpeas on a separate lined baking tray and add the olive oil and seasonings, and toss to coat.

Place the trays in the oven (chickpeas on the bottom rack) and bake for 35 minutes.

In the meantime, add the hummus ingredients to a blender or food processor and blend until smooth and creamy. Combine the salad ingredients in a bowl.

Remove the cauliflower and chickpeas from the oven and cool for 5 minutes.

Add the hummus to a bowl, then the quinoa, salad, cauliflower/onion, avocado, chickpeas, pomegranate and sesame seeds. Enjoy!