BUDDHA BOWL WITH ROASTED BELL PEPPER HUMMUS

Recipe by Ellen Fisher

This is a vegan recipe

Serves 2
Ingredients:

2 pounds red potatoes, diced

2 large yams or orange sweet potatoes, sliced

1 large purple or white sweet potato, sliced

2 portobello mushrooms, sliced

2 red or yellow beets, peeled and cubed

1 red or orange bell pepper, sliced

1/2 a big onion, sliced

1-2 head of broccoli, broken into chunks

1/2 a pound of arugula

garlic powder and black pepper to taste

for the Roasted Red Pepper Hummus

1 can of garbanzo beans

1 tsp paprika

1 tsp garlic powder

1/4 cup pickled jalapeños

4 tbsp lemon juice

1/2 cup water

2 tbsp tahini

*also 1 cup of the red potatoes and 1 cup of the bell pepper and onion

Directions:

1. Boil or bake the red potatoes, sweet potatoes and yams. I sometimes feel like boiling the red potatoes, and baking the sweet potatoes and yams. For baking, slice the sweet potatoes and yams into desired shapes, and place on baking sheets with parchment paper. Sprinkle garlic powder and black pepper generously over the spuds. Place in the oven and bake for 40 minutes at 375 degrees Fahrenheit

2. You can also boil the beets and broccoli along with the red potatoes. Toss them all into the large pot of boiling water together for 20 minutes or until fork tender.

3. Sauté the bell pepper and onion in a pan with a little water on medium heat. Stir occasionally and check to see if you need to add a couple splashes of water to keep the veggies from sticking to the pan.

4. Slice the portobello mushrooms into thick long slices, or however you prefer. I just like them big! Sauté them in a separate pan on medium heat with 1 tablespoon of low sodium soy sauce or Coconut Aminos. You do not need to add water because if you stir continuously for the first minute or two, the mushrooms will leak moisture from their spongy selves as the pan warms up and it will create the perfect consistency. Continue cooking until desired texture is achieved, generally about 5-10 minutes.

5. To make the hummus, drain and rinse the garbanzo beans in a strainer. Pour them into a high speed blender along with paprika, garlic powder, pickled jalapeños, lemon juice and water. Add 1 cup of the boiled red potatoes to the blender as well. Once the bell pepper and onion have finished cooking, add about 1 cup of them as well to the blender. Blend away until chunky and well combined. Do not over blend or it won’t have the texture of hummus.

6. Place all the cooked veggie assortments into large serving bowls and top with arugula. Serve the hummus on the side for dipping or drizzle all over the bowl for big Buddha bowl goodness.