Hearty but refreshing quinoa bowls served with roasted vegetables, dreamy mango curry hummus, and spicy pickled carrot slaw. Nutritious, easy to make, and super flavorful.If you don't have cooked quinoa already, allow additional time for cooking it.
additional veggies of choice (pictured is roasted rutabaga)(optional/to taste)
Instructions
To make the mango curry hummus:
Combine the mango, garlic, tahini, and lemon juice in a blender or food processor until smooth (or as smooth as you can get it).
Add the curry powder, cayenne pepper if using, smoked paprika, salt, and chickpeas, and puree until completely smooth.
Add more salt and lemon juice to taste, and set aside.
To make the slaw:
Sprinkle the shredded carrot with a pinch of salt and let sit in a sieve or colander for a few minutes to drain some of the liquid. Meanwhile, stir the onion and jalapeno (if using) together with the lime juice in a bowl.
To the bowl, add the carrot, lime zest, agave nectar or honey, and tamari or soy sauce. Stir to combine all of the ingredients, adjust seasoning to taste, and set aside.
To assemble a quinoa bowl:
To each bowl, add about 1 cup of the quinoa, 1/4 of the hummus, 1/4 of the carrot slaw, 2 tablespoons cilantro, and any other veggies being used. Leftovers will keep in the fridge for about a week; store the slaw in a separate container.