Turmeric Hummus Buddah Bowl

FullSizeRender.jpg

I'm always looking for healthy dinner recipes to mix it up. I also like recipes that I can easily use the leftovers for lunches. All about killing 2 birds with one stone! In fact, I killed 3 birds because I also used some of the roasted veggies in a Mexican salad the following night. Technically, I killed zero birds because this meal is vegan! The turmeric hummus is an awesome way to add some turmeric into my dinner in a way that makes sense. I started taking a turmeric supplement daily because its supposed to help with inflammation (I also take flaxseed oil supplement for this reason and try to eat a lot of flaxseed as well). However, I try to work it into my diet as well. I even doubled the hummus recipe and froze half of it, which I don't think was necessary in hind sight because it was so easy to make. I had turmeric hummus at a farm in Ibiza this summer and its amazing how quickly tastes can transport you back to a moment in time so that was a nice plus as well! 

Turmeric Hummus

Ingredients:

  • 1 can (15.5 oz) of chickpeas (drained but WITH LIQUID RESERVED)

  • 3 T olive oil

  • 2 T reserved liquid from chickpea can

  • 1 T tahini

  • 2/3 t turmeric

  • 1/4 t nutmeg

  • 1 large clove of garlic

Directions:

Drain the chickpeas but preserve the liquid and set it aside

Combine all of the ingredients in a blender until smooth. Blend for longer if you want it thinner and more whipped. 

IMG_8973.JPG

Buddah Bowls (Yields 4-6 servings)

Ingredients:

  • 2 sweet potatoes

  • 1 bunch of pencil asparagus

  • 1/2 yellow onion

  • 3 zucchini

  • 4 Japanese eggplants

  • 1 bag (4 cups) of shredded brussel sprouts

  • 4 cups of shredded kale

  • 1/2 cup avocado oil

  • 2 t dried garlic

  • 2 t dried lemon zest

  • 2 t black pepper

  • 1 t salt

Directions:

Cut the sweet potatoes, Japanese eggplant and zucchini into long 1/2 inch strips

Cut the onion into rings

Sautee the brussel sprouts with a little bit of olive oil and a combination of the seasonings over medium heat until they start to brown

While the brussel sprouts are cooking, coat the other vegetables in avocado oil and season them

Place the sweet potatoes, Japanese eggplant, zucchini, asparagus and onion on a hot grill and cook until they begin to brown a little bit

While the vegetables are grilling, place the shredded brussel sprouts and kale in the bottom of your bowl

Top the salad base with all of the roasted vegetables and the hummus and enjoy!