Roasted Red Pepper Hummus Bowl

Smoky roasted red pepper hummus under za'atar-crusted cauliflower and lemony quinoa — a bowl with a fire-roasted backbone.

💪 Where's the protein? Right here — 20g

Chickpeas (11g)
Quinoa (6g)
Tahini (3g)

🍃 Sugar-Free Option

No added sweeteners in this recipe — it's sugar-free as written. Any sugars in the nutrition panel come from whole vegetables, grains, and fruit only.

Ingredients (all organic)

✓ Chickpeas, 1.5 cups
✓ Red bell peppers, 2
✓ Tahini, 2.5 tbsp
✓ Lemon, 1
✓ Garlic, 2 cloves
✓ Smoked paprika, 1 tsp
✓ Cauliflower, 1 small head, in florets
✓ Za'atar, 1.5 tbsp
✓ Quinoa, 3/4 cup cooked
✓ Olive oil, 1.5 tbsp
✓ Parsley + pine nuts, to finish

How to Prep

1Roast the peppers at 450°F until blackened; steam in a covered bowl, then peel.
2Toss cauliflower with oil and za'atar; roast at 425°F for 25 minutes until deeply browned.
3Blend chickpeas, roasted peppers, tahini, lemon, garlic, and paprika into a smoky coral-colored hummus.
4Fluff the quinoa with lemon zest.
5Hummus on the bottom, quinoa and cauliflower on top, parsley and pine nuts to finish.

#bowl#gluten-free#high-fiber#meal-prep