(bright contemporary music)
Hey, munchies, welcome to the channel.
If you're new, I'm Alyssia, and today,
it is all about the bowls.
We have teamed up with Sabra, to bring you
these vegan hummus bowls, which are an
awesome way to switch up your healthy meals.
Pretty much, a hummus bowl starts with
a base of hummus, and then gets a bunch
of healthy and delicious stuff put on top.
That way, when you mix everything together
and dig in, you can get hummus in every bite.
The first one is using Sabra's classic
flavor of hummus, a falafel salad hummus bowl.
First, I'm starting out by making this vegan baked falafel.
I add drained and rinsed chickpeas, onion,
garlic, fresh parsley and cilantro,
oat flour, olive oil, lime juice,
cumin, ground coriander, baking soda and salt
to a food processor, and pulse together.
But don't over-process, because it's
nice to still have some chunks.
Use a cookie scoop to form your falafel balls.
You could also press these into patties,
but I like the round shape.
Transfer to a baking sheet, and bake
until golden and cooked through.
Boom!
Falafel.
That was pretty easy, and these are
super tasty and flavorful on their own.
I especially love the fresh herbs,
and they get nice and crispy on the outside without frying.
But we're not making a bowl of just
falafel, so let's keep going.
We're keeping this bowl Mediterranean inspired,
with a parsley tomato salad.
I combine parsley, red onion,
cherry tomatoes, olives, lemon juice,
a pinch of salt, and a drizzle of olive oil,
and toss to combine.
I love the fresh flavors and brightness
of color in Mediterranean ingredients.
We're also making a garlic dill sauce
to add even more of a flavor bomb to this bowl.
I actually start with more of Sabra's classic hummus,
and heads up, in case you didn't know,
Sabra does have a family size, larger pack
with the classic flavor, with lemon juice,
fresh dill, green onions, diced garlic,
and some water to thin it out.
Holy moly, seriously, this sauce is good on everything.
Salads, sandwiches, for dipping vegetables.
Keep the extra because you won't want it to go to waste.
Lastly, I'm making some crispy pita toppers.
I split a pita into two rounds.
You could, of course, use gluten free, if needed,
and simply toast in the oven until golden brown.
Allow to cool, and then break it up into bite size pieces.
These are delicious, and are going to give my bowl
a crispy crunch to switch up the textures.
Think Mediterranean crouton.
And now, we can assemble our first bowl.
A big dollop of Sabra's classic flavored hummus
gets schmeared on the bottom of the bowl,
followed by that parsley salad, the baked falafel,
some fresh avocado, my garlic dill sauce,
and of course, those crispy pita toppers.
We get tons of different textures in this bowl,
and we're definitely not short on flavor.
I get all of the benefits of a healthy salad,
without feeling like I'm just eating a bunch
of greens, and all of the components are
great on their own or together.
Such a win!
Okay, next we're moving from Mediterranean inspired
to Indian inspired with this Spicy Chickpea Bowl.
This one is using Sabra's Supremely Spicy Hummus,
which is my team's personal favorite,
but if you want a less spicy option for this bowl,
that still provides a kick, try the jalapeno flavor,
as a not-so-spicy alternative.
I'm making some Indian spiced chickpeas to start.
Not a chana masala, but roasted chickpeas.
I drain and rinse chickpeas, and then
dry them out with paper towels.
Add them to a baking sheet lined with parchment,
and toss with oil, cumin, ginger powder,
garammasala, garlic powder, paprika,
turmeric, salt and pepper.
You could also add a little heat
with cayenne, if you prefer.
Into the oven they go.
And let them cool a bit, because they
will continue to crisp up.
These are delicious as a snack on their own,
but I'm saving most of these for my hummus bowl.
The next component is some sauteed spinach,
which is very common in Indian meals.
I'm adding oil, shallots, and garlic to a pan,
and sauteing for a few minutes.
Then, I can add some fresh ginger,
cumin, and turmeric, and cook for a minute,
and feel free to add any spices that you like.
Then, I add a ton of spinach, and it's gonna wilt down
pretty quickly, so don't worry, it isn't going
to end up being a spinach bowl.
Then, I can toss in some mustard seeds
and salt and pepper, and cook for another minute.
There it is!
Sauteed spinach that will pair perfectly
with my other hummus bowl components.
Speaking of which, I have one more,
a basic tomato salad.
I combine cherry tomatoes, red onion,
cucumber, cilantro, a drizzle of olive oil,
lime juice, and a pinch of cumin, salt, and pepper.
We've already got our green leaves with that spinach,
so I'm leaving them out of this salad,
which is my favorite way to eat a salad anyway.
And we're ready to assemble our bowl.
Sabar's Supremely Spicy Hummus goes into the bowl first,
followed by some of that sauteed spinach,
our cold tomato salad, and of course,
those roasted chickpeas.
I actually love that we get some warm
and some cold components as well as the varying textures.
There isn't too much heat in the recipes
we made, but it's all balanced out
by the spicy hummus in the bottom of the bowl.
Delicious!
And wasn't that easy to throw together?
The last one I'm sharing today
uses Mexican inspired flavors.
A Southwestern Kale Salad.
And we're using Sabra's Taco with
pico de gallo flavored hummus.
This is my personal favorite flavor.
First, we're having fun with the bowl,
and making a baked taco salad bowl.
Why not?
They're so delicious, and they don't
need to be fried to hold their shape.
Simply spray both sides of a tortilla,
gluten free if necessary, with spray.
Press into an oven safe bowl to make the shape.
I find that it helps to fold in the sides
halfway across the tortilla, and then diagonally.
Then, place that on a baking sheet,
and into the oven it goes, until
the edges are browned and crisp.
Cool completely before stuffing.
You guys, seriously, this is so cool.
It makes bowls that much more fun.
Let's make our other ingredients for the meal.
Fajita vegetables.
In a pan over medium heat, I add oil,
onions, and bell peppers.
Cook a good eight to 10 minutes.
We want those really cooked through,
and then add some cumin, dried oregano, and salt and pepper.
You could of course, add any seasonings, as usual.
Let that go until your veggies are tender to your liking.
I'm also making a kale based salad
with taco lime dressing.
For the dressing, I start with Sabra's Classic Hummus,
and add olive oil, lime juice,
and pinch of cumin, paprika, and salt.
Easy peasy.
Now, a lot of you know that I am not a kale person,
but what I have found is the trick to really
enjoying it is massaging those leaves completely.
First, I do it with a little bit of oil,
and make sure every one is coated.
Be sure to have clean hands here.
Then, I'm actually going to use that dressing,
and massage that into the leaves to add even
more flavor, and make sure every bite is just as delicious.
The massaging makes the leaves more tender
and palatable, and that dressing
would really be good on anything.
I've also mixed together some drained and rinsed corn
and black beans with a pinch of salt.
And we are ready to assemble.
I start with my baked tortilla bowl,
followed by a dollop of Sabra's
Taco with pico de gallo hummus,
our massaged kale salad and taco lime dressing,
beans and corn, fajita veggies, as well
as some avocado a lime wedge,
and additional dressing to top it off.
You guys, look at that.
I never thought kale would look or taste so good,
and it's all thanks to that hummus waiting for me
at the bottom, and massaged all over the leaves.
The tortilla bowl, of course, makes it
even more fun to eat, and I get a nutritious meal
with some fun flavors and ingredients
without much work at all.
I hope you enjoyed these bowls.
Let me know which was your favorite in the comments below.
Have you tried a hummus bowl before?
What would you put in yours?
Check out Sabra's fun hummus flavor options
at your local grocery store, and please
feel free to share any fun recipes
using hummus that you love.
The next Sabra flavor that I can't wait
to try is their new Sweet and Smoky Barbecue with Jackfruit.
It is a limited time flavor, so get it while you can.
And of course, thanks to Sabra for making
these recipes possible for all of you.
I'll see you later this week, and remember,
it's all a matter of mind over munch.
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