Rainbow Veggie Hummus Bowl
Serves: 4 servings
  • 4 ounces grape or cherry tomatoes, halved
  • 1 medium sweet potato (8-10 ounces), peeled and cut into ½ inch cubes
  • 4 ounces asparagus, tough ends removed
  • 1 cup black beans (from a can – drain and rinse)
  • 4 ounces cooked beets, sliced
  • 4 ounces frozen corn
  • ½ cup hummus
  • 2 tablespoons + 1 teaspoon olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 1 tablespoon pine nuts
  • Almond Flax Pita Bread (recipe in notes section)
  • 3 tablespoons freshly squeezed lime juice
  • 3 tablespoons olive oil
  • 1 tablespoon maple syrup
  • ¼ teaspoon cumin
  • Pinch of salt and pepper
  1. Preheat the oven to 400 degrees and toss the sweet potatoes with 2 tablespoons of olive oil on a baking sheet. Sprinkle with salt and pepper and roast on the bottom rack of the oven for 15-20 minutes.
  2. When sweet potatoes are done remove them to a dish and set aside. Place the asparagus on the same baking sheet. Drizzle with 1 teaspoon of olive oil and sprinkle with salt and pepper. Shake the pan a few times to evenly coat the asparagus. Roast on the bottom rack of the oven for 5 minutes.
  3. While the asparagus is cooking, microwave the corn on high for 90 seconds.
  4. Let the cooked veggies cool to room temperature.
  5. Place the tomatoes, sweet potatoes, black beans, corn, and beets, in a circle, in two shallow bowls that are (about 9 inches in diameter), leaving the center empty.
  6. Shape the asparagus into circle and place in the center of each of the bowl. Fill the center of the asparagus circles with hummus and garnish with pine nuts.
  7. Whisk together the dressing ingredients and pour over the bowls.
  8. Serve with Almond Flax Pita Bread
½ cup/2 ounces (57g) finely ground almond flour
2 tablespoons/1/2 ounce (15g) tapioca flour
1 tablespoon ground flaxseed
½ teaspoon baking soda
Pinch of salt
2 tablespoons water
2 teaspoons olive oil
1 teaspoon apple cider vinegar

Preheat oven to 425 degrees. Line a half sheet pan with parchment paper or a silicone baking mat and brush the center with 1 teaspoon of olive oil.

Whisk together the almond flour, tapioca flour, flaxseed, baking soda, and salt. Add the remaining 1 teaspoon of the olive oil, the vinegar, and water, and mix until a soft, sticky dough forms.

Gather the dough into a ball and place it on the parchment/silicone baking mat with a large piece of plastic wrap on top. Roll out (or press) the dough in a circle approximately 7½ Inches in diameter and to a thickness of about ⅙ of an inch. Remove the plastic wrap and, using a pizza wheel score the dough into 8 pita-like wedges.

Bake on the bottom rack for 10 minutes. Let cool for a few minutes then separate the pita wedges.
Recipe by Queen of My Kitchen at https://www.queenofmykitchen.com/rainbow-veggie-hummus-bowl/