Vegan Lunch Bowl with Carrot Hummus
Ingredients
- Salad
- Pickled carrot
- Blackberries
- Melon
- Vegan feta
Sweet potato
- Sweet potato
- Barbeque spice
Carrot hummus
- 1 large carrot
- 1 can of chickpeas (380g)
- 1 clove of garlic
- Juice from 1 lemon
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- A sprinkle of cumin
- A sprinkle of cayenne pepper
Preparation
Preheat oven to 200 degrees
Bake sweet potato with barbeque spice for 40 minutes.
Cook the carrot until it is soft.
Add the cooked carrot to a food processor with the rest of the hummus ingredients.
Blend for a few minutes until the hummus is smooth.
Assemble the lunch bowl by combining salad, pickled carrot, blackberries, melon, cooked sweet potato, vegan feta, and carrot hummus in a bowl
