Hommus Quinoa Bowl

This healthy and flavorful bowl is stacked with big veggie taste and topped with our authentic Hommus. The recipe calls for Original, but feel free to add your favorite flavor.

INGREDIENTS

  • 1 large sweet potato
  • 1 15-oz can chickpeas, drained and rinsed (about 1½ cups)
  • 1 cup cooked quinoa
  • 1 large carrot, peeled and julienned
  • 1 purple cabbage or vegetable of choice, shredded
  • couple handfuls of greens for the base (optional)
  • 2 tablespoons Cedar’s Original Hommus
  • sliced avocado
  • hulled hemp seeds
  • sea salt
Serves 1 Total Over an Hour

DIRECTIONS

  1. Preheat oven to 400-degrees F and line two large baking sheets with parchment paper.
  2. Chop sweet potatoes into ¾-inch cubes and spread out on one baking sheet. 
  3. Drizzle with ½ tablespoon of oil or so and toss the potatoes until coated. Sprinkle with fine grain sea salt.
  4. For the roasted chickpeas, drain and rinse the chickpeas and then place on a large tea towel and pat until completely dry. Discard any skins that fall off. 
  5. Transfer the chickpeas to the other baking sheet and drizzle with ½ teaspoon oil. Rub them around with your hands until lightly coated.
  6. Generously sprinkle with fine grain sea salt and your favorite spices. Toss gently to combine.
  7. Place both the sweet potato and chickpeas into the preheated oven. 
  8. Roast for 15 minutes at 400-degrees F and then remove both. 
  9. Flip the sweet potatoes and gently roll around the chickpeas. Place back in the oven for another 15 minutes or so, watching closely during the last 5 minutes. 
  10. When the chickpeas are golden and the sweet potatoes are lightly browned on the bottom and fork tender, they are ready to come out.
  11. To assemble the bowl, add a couple handfuls of greens into a large shallow bowl.
  12. When the sweet potatoes and chickpeas are done, allow the chickpeas to cool for 5 minutes and then add them on the greens followed by the sliced avocado, hommus, shredded veggies and hemp seeds, and quinoa.