YOUR SOLIN GENERATED RECIPE
Creamy Roasted Red Pepper Hummus Bowl
Enjoy a vibrant, nourishing bowl featuring a blend of creamy low-fat Greek yogurt and roasted red pepper hummus, tossed with hearty chickpeas, fluffy quinoa, crisp edamame, sweet roasted red peppers, and fresh spinach. This dish offers a dynamic mix of textures and flavors, with tangy, smoky, and earthy notes that create a perfectly balanced meal for any time of day.
INGREDIENTS
100 g Low-Fat Greek Yogurt
0.75 cup Chickpeas, canned
0.5 cup Cooked Quinoa
0.5 cup Shelled Edamame
1 medium Roasted Red Pepper
1 cup Fresh Spinach
PREPARATION
Prepare all ingredients before assembling the bowl. Rinse and drain the chickpeas if using canned, and lightly pat dry.
Warm the roasted red pepper either in the oven or on a skillet until tender, then slice into strips.
In a serving bowl, spread the low-fat Greek yogurt as the creamy base. For added flavor, you can blend a portion of the roasted red pepper with the yogurt to mimic a traditional roasted red pepper hummus texture.
Layer the chickpeas, cooked quinoa, and shelled edamame over the yogurt base.
Top with the sliced roasted red pepper and a generous handful of fresh spinach.
Gently toss the ingredients if desired, ensuring the creamy elements meld with the fresh veggies. Enjoy your nourishing bowl either warm or at room temperature.