The Recipe Redux is a group of like-minded food bloggers whose mission is to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover. Each month members post recipes to their blogs following a theme set by the group moderators. This month’s recipe challenge is plant power bowls. Links to all Recipe Redux posts appear at the bottom of this page.
This Rainbow Veggie Hummus Bowl is chock-full of colorful, nutrient dense vegetables and delicious plant protein. You’ll be very full and feeling super healthy after consuming it! Eating a colorful variety of whole, unprocessed plant foods is the easiest way to ensure that your body is getting all the nutrients it needs. For example, lycopene, a powerful antioxidant, is what gives tomatoes its gorgeous red color, and beta carotene, responsible for the orange hue in sweet potatoes, keeps our bones strong and our eyes healthy. So, as you’re shopping for plant foods think about a variety of colors – it’s a simple tip that can help ensure good health and the bonus is getting to eat something that is not only delicious, but visually appealing.
My goal was to get as many colors in this Rainbow Veggie Hummus Bowl as possible. The red, orange, yellow, and green were easy to match to veggies and I settled on beets and black beans as stand-ins for shades of blue, indigo, and violet. I just love all the colors – they get your appetite all fired up before you even take a bite!
Pita bread and hummus go together like peanut butter and jelly so when I decided on a hummus based bowl for this month’s Recipe Redux challenge, I knew I’d have to include pita bread. The recipe for Almond Flax Pita Bread is so simple and, it’s gluten-free, dairy-free, and vegan too. Just mix all the ingredients together, roll or pat the dough into a circle, cut it into wedges and bake for 10 minutes. (The full recipe is included below.)
A Rainbow Veggie Hummus Bowl would make a great lunch but it’s filling enough for dinner too. Colorful, nutritious, and delicious – this plant power bowl has it all!
- 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
- 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.
- 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.
- While the asparagus is cooking, microwave the corn on high for 90 seconds.
- Let the cooked veggies cool to room temperature.
- 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.
- 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.
- Whisk together the dressing ingredients and pour over the bowls.
- Serve with Almond Flax Pita Bread
1/2 cup/2 ounces (57g) finely ground almond flour
2 tablespoons/1/2 ounce (15g) tapioca flour
1 tablespoon ground flaxseed
1/2 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.
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