Emerald Bowls with Mozzarella and Pea Hummus

Name: Emerald Bowls with Mozzarella and Pea Hummus
Yield: Serves 4, with leftover Pea Hummus
Ingredients: ¼ cup raw hulled sunflower seeds or raw pumpkin seeds; 2 tablespoons lemon juice; 1 teaspoon sea salt; ¼ cup extra-virgin olive oil; 4–6 ounces fresh buffalo mozzarella, sliced into ½-inch rounds, room temperature; 2 cups frozen, defrosted green peas; 1 clove garlic; 1 cup uncooked quinoa; 2 cups water; 1 bunch (8 cups) kale, destemmed, torn into bite-sized pieces; ½ teaspoon sea salt; 1 tablespoon extra-virgin olive oil; 2 medium zucchini, sliced into ½-inch rounds

Preparation info

Serves
4
, with leftover Pea Hummus

Difficulty
Medium

Appears in

Whole Bowls

By Allison Day

Published 2021

About

Don’t be put off by the gallimaufry of green ingredients in this bowl. For me, green produce symbolizes healthy eating in a way that no other hue of vegetable can. The pleasantly sweet, psychedelic-green pea hummus anchors milky buffalo mozzarella and mild quinoa, standing in as a white canvas for this sea of green.

Ingredients

For the Vegetables and Quinoa

2 medium zucchini, sliced into ½-inch rounds
1 tablespoon extra-virgin olive oil
½

Main course
Gluten-free

Method

Make the Vegetables and Quinoa

Preheat oven to 400°F. On a large-rimmed baking sheet, toss zucchini with oil and salt. Roast for 40 minut