Go Back
Print Recipe

HUMMUS BOWL

This hummus bowl is my go-to for a healthy, colorful, and satisfying meal. It's great for meal prep too! Creamy hummus sits in the center, surrounded by fresh quinoa tabbouleh, roasted carrots and cherry tomatoes, crunchy cucumbers, pickled red onions, chickpeas, and briny olives. Everything is finished with a drizzle of olive oil, a sprinkle of paprika, and fresh parsley. It’s simple to make, full of flavors and textures, and perfect with toasted sourdough on the side.
Prep Time25 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: Middle Eastern
Keyword: healthy bowl, hummus bowl, vegan bowl
Servings: 2

Ingredients

For the Quinoa Tabbouleh:

  • 1/2 cup 80g dry quinoa
  • 1 cup 240ml water
  • 4 cherry tomatoes finely chopped
  • 1/4 cucumber chopped into small cubes
  • 1/2 bunch parsley finely chopped
  • 1 tablespoon finely chopped mint optional
  • 1.5 tablespoons olive oil
  • 1.5 tablespoons lemon juice
  • salt to taste

For the Hummus:

  • 1.5 cups 240 grams cooked chickpeas
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • 2 to 4 tablespoons ice cold water
  • 1/2 tsp cumin
  • salt to taste

For the Roasted Carrots and Cherry Tomatoes:

  • 2 medium carrots chopped into sticks (like french fries)
  • 1 cup 150 grams cherry tomatoes
  • 1½ tablespoons olive oil
  • ½ teaspoon salt

For the Pickled Red Onions:

  • 1 small or 1/2 red onion, thinly sliced
  • 120 milliliters hot water
  • 60 milliliters apple cider vinegar
  • 1 teaspoon sugar
  • ½ teaspoon salt

Bowl Add-Ins:

  • 2 snack cucumbers or ½ large cucumber sliced
  • 1 cup 165 grams cooked chickpeas
  • 2 tbsp kalamata olives

Garnish:

  • paprika powder
  • chopped fresh parsley
  • olive oil

To Serve:

  • Toasted sourdough or bread of choice

Instructions

  • For the pickled red onions, place the sliced red onion in a heatproof jar or bowl. Pour the hot water and vinegar over the onions, add sugar and salt, stir, and let sit for at least 15 minutes. Alternatively you can simply marinate them in salt and lemon juice while you prepare the rest of the ingredients.
  • For the quinoa tabbouleh, rinse the quinoa thoroughly and place it in a saucepan with a bit of olive oil and roast for 1 minute. Add water, bring to a boil, reduce heat, cover, and simmer for 12 to 15 minutes. Remove from heat and let sit for 5 minutes, then fluff with a fork. Let cool. Mix the quinoa with tomato, cucumber, parsley, mint, olive oil, lemon juice, and salt.
  • For the hummus, blend the chickpeas, tahini, lemon juice, salt, cumin, and 2 tablespoons of water until smooth. Add more water if needed to reach a creamy consistency and adjust salt and lemon to taste.
  • For the roasted veggies, add chopped carrots and cherry tomatoes with a bit of olice oil to a pan. Sprinkle with salt and roast for about 10 minutes, until the tomatoes and carrots have softened and are slightly charred.
  • Arrange the quinoa tabbouleh, roasted vegetables, cucumbers, pickled red onions, chickpeas, and olives around the edge of a shallow bowl. Spoon the hummus into the center. Garnish with paprika, chopped parsley, and a drizzle of olive oil. Serve immediately with toasted sourdough or bread of choice. Enjoy!