RECIPE: Vegetable Hummus Bowl

Updated: Mar 30, 2020


Prep Time: 15 mins

Total Time: 20 mins


Makes 6 servings

1/2 cup hummus, pre-made

1/2 lemon, juiced

1 Tbs olive oil

2 Tbs dill, fresh

salt and pepper to taste

1 Tbs coconut oil

1 cup broccoli, cut into florets

8 cup kale, chopped

1 zucchini, diced

2 cup edamame, thawed

4 scallions, chopped

1 avocado, diced



  1. Chop dill, kale, broccoli, zucchini, scallions, and avocado.

  2. Thaw edamame.


  1. In a jar, combine hummus, lemon juice, olive oil, dill and season with salt and black pepper. Shake well and set aside. (Note: depending on the original consistency of your hummus, you may need to add a tablespoon or two of warm water to thin.)

  2. Heat coconut oil in a large frying pan over medium heat. Add broccoli and sauté for 2 minutes.

  3. Add kale and zucchini. Sauté just until the kale is wilted and broccoli and zucchini are tender. Remove from heat and set aside.

  4. Divide sautéed kale and zucchini between bowls. Top each bowl with edamame, green onions, and avocado. Drizzle with hummus dressing.

Note: Coconut oil is used in this recipe for its delicious flavor and plant antioxidants. Coconut oil is also a source of saturated fat. Higher intakes of saturated fats have been associated with raising LDL cholesterol. Confusing right? What's the answer? Appreciate the plant benefits offered by whole food ingredients like coconut, while respecting the presence of saturated fats. Used in moderation, there can be a place for coconut oil as part of a healthy eating pattern. Don't care for the flavor of coconut oil or watching your intake of saturated fats? Swap the coconut oil for monounsaturated plant oils like avocado, or olive.


Recipe Source: Living Plate RX

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