Nourish Bowl With Beet Hummus
[Vegan]

To Make the Beet Hummus:

1. In a food processor, blend all of the ingredients together until smooth, scraping down the sides when needed.
2. Scoop into a jar and top with black pepper and rosemary, and then store in the refrigerator.

To Make the Nourish Bowl:

1. Preheat oven to 350°F.
2. Wash and chop the sweet potato, arrange on a baking tray, drizzle with coconut oil, and bake for 25-30 minutes, until soft.
3. Rinse the quinoa in sieve, and then place it in a saucepan with 2 cups of water. Bring to a boil, then reduce heat and cook for 20 minutes, or until cooked.
4. Chop the broccoli, kale, cabbage, cherry tomatoes, parsley, and avocado.
5. Arrange the vegetables and quinoa in a bowl with big dollop of my beet hummus, and a squeeze of lemon juice. Add a pinch of black pepper, chili flakes, and a sprinkle of sesame seeds, if desired.