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Mango Curry Hummus Quinoa Bowls with Tangy Carrot Slaw
Ingredients
- For the mango curry hummus:
- 1 cup frozen mango chunks, thawed (measure before thawing)
- 2 cloves garlic, chopped
- 2 tablespoons tahini
- juice of 1 lemon
- 1 tablespoon cider vinegar
- 1 tablespoon Indian curry powder(optional)
- ¼ teaspoon amchur (mango powder) (optional)
- ¼ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon salt, plus more to taste
- 2 cups cooked chickpeas
- For the tangy carrot slaw:
- 2 medium carrots, peeled and shredded
- ½ of a seeded jalapeno, halved and thinly sliced (optional)
- ¼ of a medium red onion, thinly sliced
- Juice and zest of ½ of a lime
- 1 tablespoon agave nectar (or honey for non-vegans)
- 1 teaspoon tamari or soy sauce (gluten-free if needed)
- For one bowl:
- 1 cup cooked quinoa
- 1 generous scoop of mango curry hummus
- ¼ c. carrot slaw
- handful of chopped fresh cilantro
- (optional) additional veggies of choice (pictured is roasted rutabaga)
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