Vegan Greek Hummus Bowl (With Tofu Feta)
This meal-prep-friendly hummus bowl is inspired by Greek flavors with tomatoes, cucumber, and Kalamata olives. Optionally, add vegan tofu feta cheese for extra protein.
Print
Pin
Servings: 4
Ingredients
- 1 cup (200 g) millet or wheat couscous if not gluten-free
- 1 cucumber
- 10 oz (280 g) cherry tomatoes
- ½ cup (85 g) pitted Kalamata olives
- ½ cup (80 g) sun-dried tomatoes
- 1 tub 10 oz (280 g) plain hummus
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- ½ teaspoon salt
- 14 ounces tofu “feta” optional
Instructions
- Millet: Cook the millet according to package directions (or in 2x the volume of water. Bring to a boil, then simmer over medium heat until the water has been absorbed).
- Veggies: Dice the cherry tomatoes and the cucumber. Thinly slice the Kalamata olive and the sun-dried tomatoes.
- Combine: Add the veggies, olives, and sun-dried tomatoes to a salad bowl. Season with olive oil, red wine vinegar, oregano and salt. Give it a good mix.
- Make the tofu “feta” (optional).
- Serve: Serve the millet with the veggies. Add the tofu feta (if using) and a good dollop of hummus shortly before serving.
Notes
Storage: Best within 4 days.
Nutrition
Calories: 392kcal | Carbohydrates: 52g | Protein: 16g | Fat: 14g | Saturated Fat: 2g | Fiber: 8g | Sugar: 9g
Did you try this recipe?
Leave a star rating and review below. Thank you!