# What You'll Need:
→ 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 to 3 tablespoons cold water as needed
→ Grains
11 - 1 cup cooked quinoa or brown rice or millet
→ Fresh Vegetables and 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
# Step-by-step Directions:
01 - Combine chickpeas, roasted red pepper, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika, and salt in a food processor. Blend until smooth, gradually adding cold water one tablespoon at a time until creamy texture is achieved. Adjust seasoning to taste.
02 - Divide the cooked quinoa evenly among four bowls, creating an even base layer for each serving.
03 - Neatly arrange cherry tomatoes, cucumber, shredded cabbage, spinach, avocado slices, shredded carrots, kalamata olives, and toasted pumpkin seeds on top of the grain base in an appealing presentation.
04 - Spoon a generous dollop of roasted red pepper hummus into the center of each bowl.
05 - Whisk together lemon juice, olive oil, salt, and pepper in a small bowl. Drizzle evenly over each bowl.
06 - Garnish each bowl with fresh chopped parsley or cilantro. Serve immediately while vegetables are crisp.
