One of my goals for 2020 was to eat more vegetables. I know, it’s really vague, right? What this means is that I need to get motivated to plant a larger variety of veggies in my garden so I will have them available fresh on demand. While it’s still frozen outside, I can indulge in delicious recipes like these hummus and roasted cauliflower bowls.
Hummus should be a staple of veggie focused diets because it really fills you up and it’s so easy to make. This whole meal only took me about 45 minutes to make, including chopping all the veggies. I know that doesn’t sound super fast, but when you’re working from scratch it is.
I processed the hummus in my Ninja, but any food processor will work fine. You can also boil the chickpeas in a bit of water for about 10 minutes prior to processing them to make them even softer, which will result in a very creamy, smooth hummus. You’ll have to play around with the amount of water you add to the mixture to get the right consistency. I added about 5-6 tablespoons of water to mine.
The easiest way to get yourself to eat more veggies is to roast them. Remember those soggy green beans boiled in water you ate as a kid? I do. I was less than enthusiastic about eating them, but I did because I didn’t want to waste food. As an adult, I’ve learned that soggy green beans are ridiculous. Vegetables have so much more flavor and nutrition if you roast them. And it’s just as easy to roast them as it is to boil them. Just chop, throw on some olive oil and salt and into the oven they go. Your cardiologist will thank you later. Hummus and roasted cauliflower bowls are just the start. There are so many different combinations of roasted veggies you can create!
Just look at that beautiful purple cabbage! You should never judge a cabbage until you’ve eaten it roasted with olive oil and salt. It’s a whole different experience. Maybe I’m biased, but I am definitely sold on roasted cabbage. The same goes for cauliflower. You want to roast it until it starts to get slightly brown so you know there will be some delicious savory waiting for you.
I threw in a quick tomato, cucumber and olive salad in balsamic vinegar to add an acidic bite to these bowls. If you’re not a fan of olives, I totally understand and won’t ostracize you for leaving them out. The tomatoes and cucumbers do fine alone. I threw in some thin-sliced red onion. You’ll want to soak the onion in a few tablespoons of white or balsamic vinegar for about 20 minutes before throwing it into the salad to take off the edge.
PREP TIME: 20 minutes COOK TIME: 20 SERVINGS: 5
- 1 can chickpeas, drained and rinsed
- 1/2 cup tahini, roasted
- 2-3 cloves garlic
- juice of one lemon
- 5-6 Tbsp. cold water
- sea salt
- olive oil
- paprika for garnish
- 1 purple cabbage, thin sliced
- 1 head cauliflower, cut into bite size chunks
- 1/2 red onion, sliced thin
- 1/2 cucumber, sliced thin
- handful of pitted olives, sliced in half
- handful of cherry tomatoes, sliced in half
- balsamic vinegar
- In a food processor, add chickpeas, tahini, garlic and lemon. Process for a few minutes until well blended. Then add cold water and continue blending until smooth. This may take about 10 minutes. Add in a bit of sea salt and 1-2 tablespoons olive oil and mix by hand. Garnish with some paprika.
- Meanwhile, heat oven to 400. Place sliced cabbage and cauliflower on separate baking sheets and drizzle them with olive oil. Sprinkle about 1/2 teaspoon of sea salt over each and bake for about 20 minutes or until they start to brown a bit.
- While baking veggies, place sliced onion in a small bowl. Add a few teaspoons of balsamic vinegar to bowl, mix and let soak for 20 minutes. When done, add in cucumber, tomatoes and olives. Salt to taste.
- Prepare bowls and enjoy!