HUMMUS NOURISH BOWL
If you want to teleport to Greece, this is for you. With the creamy hummus, the crunchy veggies and the filling tofu and quinoa, this meal is a blast.
PREP TIME: 15 minutes
COOKING TIME: 15 minutes
TOTAL TIME: 30 minutes
MAKES 3 bowls
INGREDIENTS
1 cup quinoa (cook with a vegetable buillon cube for more flavour)
For the hummus:
400g chickpeas, drained, rinsed
1/4 cup smooth tahini
2 tbsp extra virgin olive oil
1 tsp garlic powder
1/2 tsp smoked paprika (leave this out if you don’t like spice)
1 lemon’s juice
4 tbsp very cold water
salt & pepper to taste
For the tofu:
180g firm tofu
2 tbsp soy sauce
2 tbsp olive oil
1/2 tsp garlic powder
Other:
250 cherry tomatoes (around 5 cherry tomatoes/bowl)
1 red onion (if you like it)
1/2 cucumber (a small handful/bowl once cut)
some kalamata olives
a handful of lamb’s lettuce/bowl
DIRECTIONS
Add every ingredient* for the hummus to a food processor. Blend until smooth (around 1-2 minutes). Store the tofu in an air-tight container if you don’t eat it all that day. It’s perfect to meal-prep.
Rinse the quinoa and cook it according to package instructions. I personally always use a 1 quinoa to 2 water ratio, meaning for 1 cup quinoa I use 2 cups water. I also recommend adding a vegetable buillon cube when cooking, for extra flavours.
By using a cheese grater, grate the firm tofu. Add the shredded tofu into a bowl and marinate with the soy sauce, olive oil and garlic powder. Mix them well and fry them in a pan on medium-high heat for around 8-10 minutes, until the tofu is nicely golden brown. Don’t forget to toss them around frequently so they don’t burn.
Cut up the cherry tomatoes and cucumber into small pieces. If you like red onion, peel it and cut it up thinly, length-wise.
To assemble the bowl, add a big spoonful or two of the hummus into a bowl. Add some of the cooked qunioa, along with cucumber, a handful of lamb’s lettuce, cherry tomatoes, some kalamata olives and red onion. Finally, top with some of the shredded tofu, and finish with a drizzle of olive oil.
Enjoy!
*I always add a few ice cubes to a glass of water, and use that for the “cold water” in the hummus.
