Colorful and satisfying, this bowl is a nice lunch that your family will enjoy. Nourish your body, nourish your soul!
We love bowls! It began a few years ago when we were living in Bali. It was quite normal to eat outside once or twice a day, each day. If you had a chance to travel there, you would know what we mean! There are plenty of amazing cafes in Bali and some of the best lunch meals were bowls. And we also like making lunch bowls with hummus and vegetables, because you can use leftovers and just be creative.
This Rainbow bowl with beetroot hummus is nice and colorful. It is pleasant to have beautiful food, right? Also, we make sure it has all we need: protein, fats, and carbs.
2 servings | Vegan & Gluten Free
For the Rainbow bowl:
1 cup rice of choice
2 sweet potatoes
2 golden potato
2 cucumbers
1 yellow sweet pepper
1 avocado
1 cup broccoli sprouts
olive oil
For the beetroot hummus:
2 cups chickpeas, soaked overnight
1 beetroot
2 cloves garlic
2 tbsp olive oil
a squeeze of lemon juice
2 tsp cumin powder
2 tsp coriander powder
salt & black pepper
Step 1
First, cook your chickpeas.
Step 2
If you don’t have leftover rice for the bowl, cook it. At the same time, turn on the oven at 180°C/350°F.
Step 3
Peel and cut the sweet potatoes and the golden ones into slices; place on a baking sheet and sprinkle with your favorite spices. Bake in the oven until golden brown (about 25 mins). No oil. We advise you to drizzle on the oil at the very end when the whole bowl is ready. Believe us, the vegetables will be magical without extra oil.
Step 4
Make the beetroot hummus. Simply blend all the ingredients until creamy. If you want to get a bright beet color, then you should not add lemon juice. Season to taste. If hummus is very thick, use filtered water.
Step 5
When the potatoes, rice, and beetroot hummus are ready, slice the avocado, cucumber and pepper.
Step 6
Put all the ingredients in a large bowl, and pour all over with olive oil if you want. Add some sesame seeds! They are great here.
The hummus and all the baked vegetables may be stored in the refrigerator for several days. They can be used everywhere. Rice for this bowl is easily replaced by buckwheat or quinoa, cucumbers by tomatoes, hummus by another protein and so on!
You will have leftover hummus from this batch, so make some toast the next day!
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