When I do a carb-up, I like to have a mixture of freshness and different colours and textures in my meals. This low-fat carb-up rainbow hummus bowl recipe fits right into that description, by surrounding mound of purple roast beet and capers hummus with crispy tofu, beans and grains, roast sweet potato and all sorts colourful veggies, topped with a splash of white balsamic vinegar for a fresh finish.
Carb-Up Rainbow Hummus Bowl Recipe
Ingredients:
- ½ cup fresh greens (arugula, baby spinach, romaine), chopped
- ⅓ cup keto roast beet and caper hummus was the
- ⅓ cup cooked beans, lentils, quinoa, or cauliflower rice (or a combo)
- ⅓ cup roast sweet potato, diced
- ⅓ cup [keto Mediterranean crispy marinated tofu] (https://feednflow.com/blog/post/mediterranean-crispy-tofu-keto-low-carb)
- 2 tablespoons red onion, diced
- ⅓ cup roast sweet potato, diced
- ⅓ cup jicama, sliced into sticks
- ¼ cup cucumber, sliced into rounds
- ¼ cup tomatoes, sliced
- ¼ cup white mushrooms, sliced
- 1 tablespoon white balsamic vinegar
- [Flaky sea salt (like Maldon or Fleur de sel and freshly ground freshly ground black pepper (to taste)
- 3 pistachios, for garnish
Directions:
Spread the greens to form a base layer in a bowl or on a plate. Add the hummus to the centre.
While sautéing the tofu, add the red onion in the last few minutes of cooking.
Arrange the jicama, tomato, cucumber, mushrooms, sweet potato, and tofu-onion mixture around the hummus. Top the hummus with the pistachios. Drizzle with balsamic vinegar, season with salt and pepper, and serve. While eating, make sure you get a little of the hummus in each bite.
Did you make this low-fat carb-up rainbow hummus bowl recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
