Golden hummus bowl with red cabbage, tahini dressed carrots and blood orange

Hummus bowl might be my favourite go to of all times. It’s the perfect creamy base to top all sorts of roasted, marinated and raw veggies and leafy greens with!

Furthermore a hummus bowl can be made in so many ways. Firstly the hummus base can be made of not only chickpeas but also white beans, yellow peas, green peas and red lentils (which technically means it’s not a “real” hummus, but you get my point!) to mention a few - and you can season it with different spices; cumin/chili/turmeric/herbs are a few of my favourites.

As mentioned above the bowl can be topped with pretty much all veggies you can think of - choose what’s in season and/or what you find at home. Also, adding some nuts and raw shredded veggies gives that little extra finish the the whole thing. And add some cooked grain for an even more filling meal.

Now - let’s get cooking!

Golden hummus bowl with red cabbage, tahini dressed carrots and blood orange

Serves 4

Golden hummus base

2 packages (á 230 grams drained weight) cooked chickpeas

2 Tbsp light tahini

1 dl / 0.4 cups water

1 tsp ground turmeric

salt and freshly ground black pepper

Topping

1/2 red cabbage

400 grams carrots

100 grams kale, chopped

1 blood orange

1 handful of walnuts

Tahini dressing

1/2 dl light tahini

3 Tbsp water

2 Tbsp apple cider vinegar

1 pinch of chili flakes

salt to taste

How to

Scrub the carrots and cut in smaller pieces. Slice the cabbage. Steam* for about 10 minutes, until the veggies are soft but still have that al dente bite to them. Mix all the ingredients for the tahini dressing, salt to taste, toss with the carrots.

Rinse and drain the chickpeas. Mix tahini and water until creamy. Add the rest of the ingredients for the hummus and mix until creamy. Salt and pepper to taste.

Massage the kale with oil and a pinch of salt until soft and silky. Slice the blood orange.

Spread out the hummus in 4 bowls. Top with a handful of left greens, kale, cabbage and carrots. Top with walnuts and sprinkle some extra chili flakes.

* This time I steamed both my cabbage and carrots, both because it takes only a few minutes and I was very hungry when cooking. If you have more time, and want your cabbage and carrots to get that delicious crisp to it I’d suggest you roast them in the oven at 175 °C / 350 °F for about 25 minutes instead!

Asian mushroom bowl with silken tofu, red rice and sesame tamari dressing

Enjoy a bowl filled with flavourful mushrooms, nutty red rice and smooth silken tofu! 

Asian mushroom bowl with silken tofu, red rice and sesame tamari dressing

Ingredients

350 grams organic silken tofu

2 dl / 0.8 cups red rice

400 grams mixed mushrooms (for example champignon, oyster mushroom, shiitake mushroom)

1 garlic clove

2 cm fresh ginger

1 red chili

1/2 pointy cabbage

2 spring onions 

1 tbsp cold pressed coconut oil

Sesame tamari dressing

2 tbsp tamari

2 tbsp sesame oil

Garnish

Thai basil

How to

Cook the rice according to the instructions on the packaging. 

Brush the mushrooms. Slice the bigger ones. Peel and finely chop the garlic and ginger. Chop the cabbage. Cut the chili in half, remove seeds and pith, finely chop the rest. Slice the spring onion.

Fry garlic, ginger, mushrooms and chili in oil until fragrant. Add the mushroom and fry until soft and crispy around the edges. Add the cabbage and fry for another minute. Remove from heat, add the rice and spring onion. 

Cut the tofu in cubes. Mix tamari and sesame oil. 

Divide the mushroom and rice fry in 4 bowls. Put the tofu on top, drizzle with the dressing. Garnish with Thai basil.

* This is a recipe for Swedish food magazine Allt om Mat, issued in February 2018. Recipe and styling by me, photo by Magnus Carlsson.