Full vegetarian bowl with roasted cauliflower, black rice and avocado
This dish is a good example of a conscious and healthy eating that combines plant-based proteins, various vegetables, healthy fats and plenty of fiber. Gourmet Club’s spicy Indian mango-curry hummus takes care of the taste and is also used for roasting cauliflower.
200 g Gourmet Club Indian mango-curry hummus
1 teaspoon ground paprika (use smoked paprika if possible)
2 dl black rice, cooked
200 g edamame beans, frozen
100 g cherry tomatoes
Marinated red onion
Kale or lettuce
Place the cauliflower on the baking sheet. Drizzle cauliflower with olive oil and add a tablespoon of hummus and ground paprika. Also add a little salt. Stir with your hands. Roast in the oven at 200 degrees for 15-20 minutes.
Boil black rice in salted water for 45 minutes. Strain.
Steam the beans for a few minutes and then separate from the pods. Tear the kale smaller and then mix in the olive oil and lemon juice. Place the kale in a bowl. Add boiled rice, roasted cauliflower, edamame beans, avocado, cherry tomatoes and pickled red onion. Add a few tablespoons of hummus to the sauce. Sprinkle with sesame seeds and serve immediately.