Grain Bowl with Carrot Hummus

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I am convinced that I pretty much only eat food that can be served in bowls. I don’t even know why I have plates sometimes because bowls are just that much easier. This grain bowl with carrot hummus was born out of the heaping mounds of carrots that seem to have been collecting in my fridge. I love good grain salad and served alongside a smear of carrot hummus, this might be the perfect healthy meal.

Couple notes on the recipe. First you can obviously make one or the other you don’t have to make them together, but they go really well together. Also I love the poached egg on top but sometimes that is too much effort so you can skip or throw a fried egg on there if that is easier.

Lastly, lentils and farro are what I had in my fridge but you could swap in whatever you have. Rice, quinoa or even orzo would too.

Enjoy!

Grain Bowl with Carrot Hummus

For the hummus

  • 3/4 lb carrots, peeled and diced

  • 2 Tbs. olive oil

  • 1 - 15 oz can chickpeas, drained and rinsed

  • 1/4 cup lime juice

  • 1/4 cup of tahini

  • salt and pepper

For the grain salad

  • 1 tsp. honey

  • 2 tsp. Dijon mustard

  • 1 shallot, minced

  • 1/4 cup white wine vinegar

  • 1/2 cup olive oil

  • 1 cup carrots, peeled and diced 1/2”

  • 1 cup cooked farro

  • 1 cup cooked lentils

  • 1/2 cup assorted soft herbs

  • 2 to 4 poached or fried eggs

Make the hummus:

Saute the carrots in a medium pan with the olive oil over medium heat until fork tender, about 10 to 12 minutes. Remove from heat.

In a food processor pulse together the cooked carrots along with the chickpeas. Add in 1/4 cup of water and pulse until smooth. Add the tahini (if using), lime juice and pulse to combine. Taste for salt and pepper. Set aside.

Make the grain salad:

In a small bowl mix together the honey, mustard, vinegar, shallot and large pinch of salt. Whisk in olive oil to create an emulsion.

In a large bowl combine the lentils, farro, remaining carrots, and the soft herbs. Drizzle with the vinaigrette and set aside.

Place a dollop of hummus onto a plate. Top with a handful of the grain salad and a poached egg.

Serve immediately.

Makes about 4 serving

Fridge Foraging, Dinner Prep & Plan 10/8Amanda FredericksonDinner 10/81 Comment