Butter bean hummus nourish bowl

• 400 g butter beans, drained and rinsed
• 1 tbsp olive oil
• pinch salt and pepper
• 1 lemon juice
• 1/4 cup tahini
• 1 clove garlic clove, chopped
• 1-2 tbsp Water to thin if needed
• 1 piece cauliflower cut into smaller pieces
• 1 piece red onion, sliced into chunks
• olive oil
• 1 tbsp lemon juice
• 2 tsp garlic powder
• 3 tsp cumin
• 3 tsp smoked paprika
• pinch salt and pepper
• 2 cup canned chickpeas, drained and rinsed
• olive oil
• 2 tsp onion
• 2 tsp cumin
• 2 tsp smoked paprika
• pinch salt and pepper
• 1 bunch curly parsley, finely chopped
• 1/2 piece red onion, finely diced
• 1 piece tomato, finely diced
• 1 piece cucumber, finely diced
• 1 lemon juice
• pinch salt and pepper
• 1/2 tbsp olive oil
• 2 cup cooked quinoa
• 1 piece avocado, sliced
• 1/3 cup pomegranate seeds
• 2 tbsp sesame seeds

1. 1

   Preheat oven to 200°C/390°F.

2. 2

   Add the cauliflower and onion on a baking tray and add the olive oil and seasonings, and toss to coat.

3. 3

   Add the chickpeas on a separate lined baking tray and add the olive oil and seasonings, and toss to coat.

4. 4

   Place the trays in the oven (chickpeas on the bottom rack) and bake for 35 minutes.

5. 5

   In the meantime, add the hummus ingredients to a blender or food processor and blend until smooth and creamy.

6. 6

   Combine the salad ingredients in a bowl.

7. 7

   Remove the cauliflower and chickpeas from the oven and cool for 5 minutes.

8. 8

   Add the hummus to a bowl, then the quinoa, salad, cauliflower/onion, avocado, chickpeas, pomegranate and sesame seeds. Enjoy!

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