A quick and healthy lunch idea…using seasonal veggies, lentils and a quick hummus dressing.
Author:Sylvia Fountaine | Feasting at Home Blog
Prep Time:10 mins
Total Time:10 mins
Category:Healthy Veggie Bowl
3 tablespoons hummus
1-2 tablespoon water
1 tablespoon oil
salt and pepper
1 cup greens (spinach, arugula, lettuce)
handful cauliflower florets, sliced
handful radishes, sliced
½ an avocado sliced
3/4 cup cooked lentils (or other bean)
handful shredded carrots or beets
handful sprouted micro greens- optional
⅛ cup almonds (try soaking them- see NOTE below)
10 fresh mint leaves, torn
In a small bowl, using a fork, stir the hummus with water, oil and a pinch of salt and pepper. Taste and adjust seasoning adding a little lemon if you like.
Layer the veggies over the greens.
Scatter the mint leaves over top.
Drizzle the hummus dressing over top.
NOTE: to activate the almonds, soak raw almonds for 12 hours in a bowl of cool water on the counter. Slip the skins off. They will keep up to a week in the fridge, or dehydrate them low and slow for longer storage.