# Components:
→ Roasted Red Pepper Hummus
01 - 1 (14 oz) can chickpeas, drained and rinsed
02 - 1 large red bell pepper, roasted, peeled, and chopped
03 - 2 tablespoons tahini
04 - 2 tablespoons fresh lemon juice
05 - 1 clove garlic, minced
06 - 2 tablespoons extra virgin olive oil
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon salt
10 - 2-3 tablespoons cold water as needed
→ Grains
11 - 1 cup cooked quinoa, brown rice, or millet
→ Fresh Vegetables & Toppings
12 - 1 cup cherry tomatoes, halved
13 - 1 cup cucumber, diced
14 - 1 cup shredded purple cabbage
15 - 1 cup baby spinach or mixed greens
16 - 1 medium avocado, sliced
17 - 1/4 cup shredded carrots
18 - 1/4 cup pitted kalamata olives, sliced
19 - 2 tablespoons toasted pumpkin seeds
20 - Fresh parsley or cilantro, chopped for garnish
→ Optional Dressing
21 - 2 tablespoons lemon juice
22 - 1 tablespoon olive oil
23 - Salt and pepper to taste
# Directions:
01 - Combine chickpeas, roasted red pepper, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika, and salt in a food processor.
02 - Process until smooth, adding cold water one tablespoon at a time until achieving a creamy texture. Adjust seasoning to taste.
03 - Divide cooked quinoa equally among four serving bowls as the foundation.
04 - Neatly distribute cherry tomatoes, cucumber, purple cabbage, spinach, avocado slices, carrots, kalamata olives, and pumpkin seeds over the grain base.
05 - Spoon a generous portion of roasted red pepper hummus into the center of each bowl.
06 - Whisk together lemon juice, olive oil, salt, and pepper. Drizzle evenly across each bowl.
07 - Top each bowl with fresh parsley or cilantro. Serve immediately.
