Health By Al

This is a classic bowl filled with so may flavors. It’s pretty quick to put together too. You can change it up as well, swapping the purple cabbage for kale, using any type of hummus (or making your own!–recipe included!), or swapping the pepitas (pumpkin seeds) for sunflower seeds. Try it out, you’ll love it!

Ingredients: Serves 4

• 2 large sweet potatoes
• 1 tablespoon avocado oil
• 1/4 teaspoon sea salt
• sprinkle of black pepper
• 2 cans black beans
• 1/4 purple cabbage
• 1 small head of lettuce
• 1/2 cup pepitas (hulled pumpkin seeds)
• 1 cup hummus (recipe below–or buy your favorite)
• 2 avocados

Hummus:

• 1 can garbanzo beans, rinsed and drained
• 1/4 cup tahini
• 1/4 cup lemon juice
• 1 clove garlic, minced
• 2 tablespoons water
• 1/2 teaspoon sea salt
• 3 Tablespoons chopped green onions
• 1/2 cup cilantro

Directions:

1. Pre-heat the oven to 425 degrees F. Line a baking sheet with parchment paper.
2. Chop the sweet potatoes into 1 inch cubes. Toss in a bowl with the avocado oil, sea salt, and pepper. Roast in the oven for 40 minutes (until crispy), tossing halfway.
3. Rinse and drain the black beans.
4. Chop the purple cabbage into bite-sized pieces. Chop the lettuce.
5. Toast the pepitas on a skillet for 5-7 minutes, until they are browned and making popping noises. Option: add a sprinkle of sea salt.
6. Prepare the hummus by combining all hummus ingredients in a high speed blender or food processor.
7. When the potatoes are done, add all ingredients to a bowl, topping with the avocado and a sprinkle of pepitas. Enjoy!