Garden Harvest Grain Bowl Recipe
Sweet Potato Hummus, Quinoa, Roasted Carrots, Summer Squash, Asparagus
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Ingredients
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Sweet Potato Hummus
Grain Base
Roasted Vegetables
Method
Sweet Potato Hummus
- 1
Prepare Sweet Potatoes
Peel and cube the sweet potatoes. Boil in a pot of salted water until tender, about 15-20 minutes.
- 2
Blend Ingredients
Drain the sweet potatoes and allow them to cool slightly. In a food processor, combine the sweet potatoes, tahini, olive oil, minced garlic, lemon juice, salt, and cumin. Blend until smooth, adding water as needed to achieve a creamy consistency.
Grain Base
- 3
Cook Quinoa
Rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
Roasted Vegetables
- 4
Preheat Oven
Preheat your oven to 425°F (220°C).
- 5
Prepare Vegetables
On a baking sheet, toss the sliced carrots, summer squash, and asparagus with olive oil, salt, and black pepper.
- 6
Roast Vegetables
Spread the vegetables out in a single layer and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, stirring halfway through.
