It’s slowly warming up here, and I’m craving more raw vegetables in my meals. Sometimes it gets tedious washing and chopping all of the raw vegetables, but it’s bowls like this that remind me that it’s worth it!
I’ve enjoyed some version of this Greek Hummus Power Bowl all week. I love the combination of classic Greek flavors all tied together with a giant dollop of hummus. I recommend keeping all of the chopped produce in the fridge so you can throw together the salad in minutes for quick workweek lunches. I like mine with an extra squeeze of lemon and a sprinkle of hemp hearts. Enjoy this bowl as a power-packed lunch or light dinner.
Greek Hummus Power Bowl
- 2 cups kale, chopped
- 1/4 cup cucumber, diced
- 1/4 cup cherry tomatos, halved
- 3 kalamata olives
- 1/2 cup bell peppers, diced
- 1 tablespoon parsley, chopped
- 1/4 cup hummus
- 1/4 cup tofu, cubed
- 1/2 lemon, squeezed
- 1/4 cup red onion, diced
- Himalayan sea salt
- black pepper
1. To assemble the bowl, add the chopped kale to a large serving bowl and top with all ingredients. Enjoy!
Also by Lauren: Borlotti Bean Bowls with Cilantro Tahini
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Photos: Lauren Kirchmaier