I've waxed in depth about my love of hummus before.
But I'll say it again. I love hummus.
Without hummus, my vegetable consumption would decrease significantly.
My most recent hummus obsession has been using it as salad dressing.
To be sure, it does't have the most appetizing appearance, but it has a creamy texture that replicates the ranch dressings of my childhood. It also adds protein and flavor.
This particular salad is the cumulation of many hummus salad lunch combinations.
The mediterranean combination of the feta, sun-dried tomatoes, and hummus is a no-brainer. I also discovered that I like crunchy lettuce with hummus, which is why I used romaine, though you could spinach or arugula or baby kale if you prefer. The chewy farro adds whole grains and some staying power, while the roasted cauliflower adds earthiness and beefs up the vegetable count.
With a little prep work, this salad comes together quickly. I cooked the farro and roasted the cauliflower the night before, so today it was just about assembling ingredients.
Lately, I've been thinking about this post by Molly about everyday cooking. As a self-professed lover of cooking, I too sometimes feel guilty for only really "cooking" 2-3 meals a week. Browsing food blogs with elaborate recipes and the never ending stream of food on Pinterest, I feel like I should be doing more. However, I agree with Molly that good home cooking can be scrambled eggs or soup with cheese and bread. Keeping our regular meals simple and satisfying gives us more energy to whip up elaborate meals on weekends and special occasions.
I'd put this lunch bowl in the simple recipe category. I hope you enjoy it and make it your own.
Lunch Bowls with Roasted Cauliflower, Farro, Hummus, Sun-dried Tomatoes & Feta
1 cup farro
2 cups water or vegetable broth
1 head cauliflower, chopped
1 tsp dried oregano
1 tsp dried parsley
salt & pepper.
1-2 tablespoons olive oil
For each bowl:
handful of your favorite lettuce
generous spoonful of hummus
sun-dried tomatoes, sliced
Prepare the farro according to package directions. Use vegetable broth for extra flavor. Set aside to cool.
Preheat oven to 425. Toss the chopped cauliflower with olive oil, oregano, parsley, and plenty of salt and pepper. Roast at 425 for 10 minutes. Stir, and roast for another 7-8 minutes or until some pieces are golden brown.
To assemble lunch bowls, arrange a handful of lettuce and a large scoop of farro in each bowl. Add cauliflower, hummus, sun-fried tomatoes & feta.
*To make this ahead for weekly lunches, prepare the lettuce ahead of time. Combine the farro, cauliflower, feta and sun-dried tomatoes in a container. Each morning, make your lunch by adding the fresh lettuce to the farro mixture and finishing with a spoonful of hummus.
Other fun add-ins:
- sunflower seeds
- shredded chicken
- brown or wild rice, if you can't find farro