• Joe Centineo

The Sunday Cookbook: Southwest Veggie Bowls with Refried Bean Hummus

Updated: Dec 4, 2019


Ingredients

  • 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

  • salsa

  • 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

Directions

  1. 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. 

  2. 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. 

  3. 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. 

  4. Garnish dish with cilantro leaves and serve. 

#sundaycookbook #CornFree #dinner

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