The Sunday Cookbook: Southwest Veggie Bowls with Refried Bean Hummus
1 cup brown rice, cooked
1 avocado, sliced
½ cup cherry tomatoes, halved
1 red and 1 orange peppers, thinly sliced
1 small yellow onion, thinly sliced
1 tbsp extra virgin olive oil
fresh cilantro leaves
salt and pepper
Refried Bean Hummus
1 15 oz can refried beans
1 15 oz can chick peas
2 cloves garlic
1 tbsp lemon juice
2 tbsp tahini paste
¼ tsp salt
3-4 tsp water, to thin if needed
Make the refried bean hummus by adding all ingredients to a food processor and blend until smooth. Add water a teaspoon at a time if needed to thin out the hummus if necessary. Refrigerate the hummus when done.
In a large oiled skillet, add onion and cook until they begin to become translucent. Add in the pepper slices and continue to saute to cook veggies until tender. During the last 3-5 minutes of cook time, add in the cherry tomatoes.
Start to layer a bowl with the brown rice. Top with veggie mixture, slices of avocado, salsa, and a heaping scoop of the black bean hummus.
Garnish dish with cilantro leaves and serve.