This Mediterranean Vegan Bowl with Beet Hummus come from our guest blogger Kelsey Riley from Planted in the Kitchen. Kelsey is a wonderful plant based, vegan recipe creator.
A Mediterranean Vegan Bowl full of color and deliciousness
This recipe brings together the freshest and most delicious flavors of the Mediterranean in a single vegan bowl! It’s perfect for lunch, dinner, or meal prepping for the entire week ahead. The crisp vegetables and warm, savory farro are accompanied by the bright color and flavor of beet hummus and a light lemon vinaigrette.
I love focusing my recipes on plant-based, whole food ingredients. These nourishing ingredients go hand-in-hand with the Mediterranean diet, which emphasizes rich colors and supports the spirit and tradition of living in harmony with nature. This plant-based power bowl has all the right nutritional components to keep you feeling full and satisfied all day long. Enjoy the dynamic flavor combination and textures that accompany the best of Mediterranean cooking!
One of my favorite things about any power bowl is that it’s really easy to swap ingredients out for something different. You can simply change any part of this recipe to include your favorite greens, grains, or fresh veggies! If you don’t like red onions, try swapping them for kalamata olives. If you aren’t a fan of tomatoes, double up on cucumbers. Feel free to swap a different hummus in place of the beet hummus if that isn’t your jam, but I don’t recommend eliminating the hummus entirely, as it adds a delicious creaminess to the entire meal.
Below is my 3-recipe combination for the perfect Mediterranean power bowl. Use them together or use them in combination with other foods and recipes!
*To save a little time, roast your beet and cook your farro ahead of time and store them in the fridge until you’re ready to assemble your power bowl.
Beet Hummus Recipe
Mediterranean Vegan Bowl with Beet Hummus
- 4 cups arugula
- 1 cup cooked farro
- 1/2 cup tomatoes (diced)
- 1/2 cup cucumbers (diced)
- 1/2 cup red onion (thinly sliced)
- 1/2 avocado (diced)
- 1/4 cup beet hummus (recipe link above)
- 3 tbsp lemon vinaigrette (recipe below)
Lemon Vinaigrette Recipe
- 1 lemon juice
- 2 tbsp olive oil
- 1 tsp red wine vinegar
- 1/4 tsp cumin
- Salt and pepper to taste
Cook your farro according to package instructions, be sure not to overcook it.
Wash all of your produce well and prep veggies according to ingredient list.
Add all vinaigrette ingredients to a jar and shake well.
Place your arugula in a large serving dish (or individual dishes) and add all ingredients on top. Drizzle your vinaigrette over your power bowl and toss.