It’s like something out of a horror movie: You’re glued to your screen and, before you know it, lunchtime creeps up and you’ve got nothing to eat! Cue the Janet Leigh Psycho scream. Fear not! The HF chefs are here to save the day with these 10-minute power bowls. Faster and cheaper than take-out, they’re packed with wholesome yet filling ingredients. Chickpeas, cucumber, tomatoes, and avocado add amazing variety and texture to the mixed green salad base. Hummus, a great source of plant-based protein, plays a dual role in the bowls: half is used as a creamy dressing and the rest is dolloped on top with olive oil. Finish the bowls with tangy pops of feta and lemon wedges and you’ve got yourself a blockbuster hit.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
/ serving 2 people
/ serving 2 people
Roasted Red Pepper Hummus
Wash and dry produce.
Drain and rinse chickpeas. Halve cucumber lengthwise; slice into ½-inch-thick half-moons. Halve grape tomatoes lengthwise. Halve, pit, and peel avocado; dice into ½-inch pieces. Finely chop chives. Halve lemon.
In a large bowl, whisk together sour cream and half the hummus. Season with a pinch of salt and pepper. Add chickpeas, cucumber, tomatoes, avocado, and half the chives (save the rest for serving). Season with salt and pepper.
In a medium bowl, toss mixed greens with 1 TBSP olive oil, juice from half the lemon, and half the feta. Season with a pinch of salt and pepper.
Gently fold salad into bowl with chickpea and hummus mixture. Season with salt and pepper to taste.
Divide chickpea mixture between bowls. Dollop remaining hummus in the center; using the back of your spoon, make a small well. Pour a drizzle of olive oil in each well. Season oil with a pinch of salt and pepper. Garnish with remaining feta and remaining chives. Serve with remaining lemon wedges on the side.