Mexican-Inspired Bowl

Name: Mexican-Inspired Bowl
Ingredients: ½ cup yellow pepper, chopped; 1 ½ cups tomatoes, roughly chopped; 1 jalapeño, seeds discarded and roughly chopped; ¼-½ cup fresh cilantro; 1 tablespoon distilled white vinegar; 1-2 limes, juiced; Black pepper, to taste; Garlic or garlic powder, to taste (if desired); 1 ½ cups cooked or 1 (15.5 oz) BPA-free can of salt-free chickpeas, drained and rinsed; 1 tablespoon lemon juice; 1 tablespoon tahini; 1 teaspoon ground cumin; ¼ teaspoon ground coriander; Black pepper, to taste; 1-2 tablespoons water, as needed; 2 cups cooked cannellini beans; 1 cup cooked corn; 1 cup cooked whole grains (e.g. spelt, buckwheat, sorghum, BROL); 2 cups broccoli, chopped and steamed; Greens, to serve

4.0

(48)

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Servings: 4

Author : Ángela, our Spanish Social Media and Program Coordinator

Instructions

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Step 1

Add the salsa ingredients to a food processor. Pulse until reaches desired texture and consistency. Pour the salsa into a glass jar and store in the refrigerator until ready to serve.

Step 2

Combine the hummus ingredients in a food processor. Blend until smooth. Add 1-2 tablespoons of water, if needed, to help blend. Transfer the hummus to a glass container and store in the refrigerator until ready to serve.

Step 3

Divide the cooked beans, corn, whole grains, and broccoli among 4 bowls. Serve on top of greens and top with the homemade hummus and salsa.

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