Hummus Superfood Bowl (v+) Recipe

Cook quinoa

Rinse 1 cup quinoa under cold water until water runs clear. In a small saucepan combine rinsed quinoa, 2 cups water and 1/2 tsp salt. Bring to a boil, reduce to a simmer, cover and cook 12–15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork and let cool slightly.

Dress greens

While quinoa cools, place 4 cups foragers mixed leaves in a bowl, drizzle 1 tbs olive oil and 1 tbs lemon juice, season lightly with a pinch of salt, and toss. When quinoa is slightly warm or room temperature, fold into the greens gently to combine (reserve space for other bowl components).

Preheat oven to 220°C / 425°F. Peel (if desired) and cube butternut squash into roughly 1/2-inch cubes to yield about 2 cups. Toss squash with 1 tbs olive oil, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated. Spread in a single layer on a lined baking sheet and roast for 20–25 minutes, turning once halfway, until edges are caramelized and squash is tender. Remove and keep warm.

Combine 3 finely diced celery stalks, 1/4 cup finely diced red onion, 2 tbs chopped parsley and 1 tsp chopped capers in a small bowl. Add 1 tbs lemon juice, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Stir to combine and taste-adjust seasoning. Let sit 5–10 minutes to meld flavors.

In a food processor combine 1.5 cups drained chickpeas (reserve 2 tbs of the can liquid), 3 tbs tahini, 2 tbs lemon juice, 1 clove garlic, 1/2 tsp ground cumin, 1 tbs olive oil and 1/2 tsp salt. Process until smooth, scraping down sides. With the motor running, add 2 tbs reserved aquafaba (or water) a little at a time until the hummus reaches a creamy, spreadable consistency. Taste and adjust lemon or salt as needed.

Preheat oven to 150°C / 300°F (if not already warm from the squash). Toss 4 cups torn kale with 1 tbs olive oil and 1/4 tsp salt, massage briefly to coat. Spread in a single layer on a baking sheet and bake 12–18 minutes, checking at 10 minutes, until edges are crisp but not burnt. Alternatively, crisp in a skillet over medium heat for 6–8 minutes, stirring, until crisp. Remove and drain on paper towel.

Place 1.5 cups thinly shredded red cabbage in a bowl. Add 2 tbs apple cider vinegar, 1/2 tsp maple syrup (or sugar) and 1/4 tsp salt. Massage or toss vigorously for 1–2 minutes, then let sit at room temperature for at least 10 minutes (can be made several hours ahead and refrigerated). The cabbage will soften and take on a bright pink hue.

Whisk together 2 tbs pomegranate molasses, 2 tbs extra virgin olive oil, 1 tsp red wine vinegar, 1 tsp maple syrup, 1/4 tsp salt and 1/8 tsp black pepper until emulsified. Taste and adjust sweetness or acidity.

In a small dry skillet over medium heat, toast 2 tbs pine nuts, stirring constantly, until golden and fragrant, about 2–3 minutes. Watch closely to avoid burning. Remove from heat and cool.

Divide the quinoa-forager leaf mixture among 2 bowls (about 1/2–3/4 cup quinoa per bowl with greens). Spoon 3–4 tbs hummus into each bowl in a central dollop. Arrange 3/4 cup roasted butternut squash, 1/4–1/3 cup celery salsa, 1/3–1/2 cup crispy kale, and 1/4–1/3 cup pink cabbage kraut in separate sections around the hummus. Drizzle about 1 tbs pomegranate dressing over each bowl and scatter 1 tbs toasted pine nuts and 1 tbs pomegranate seeds per bowl. Finish with a light grind of black pepper and an extra drizzle of olive oil or pomegranate molasses if desired.