Foodie Friday

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Healthy Recipe of the Week

Hummus and Vegetable Rice Bowl

Simple, quick to prep and plant-based!


  • 1 cup Cooked Brown Rice (cook according to package instructions) (*may substitute with quinoa, farro, or grain of choice)
  • 1 Red Bell Pepper (diced)
  • ½ cup Cucumber (diced)
  • ¼ cup Red Onion (diced)
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 tablespoon Red Wine Vinegar
  • ½ teaspoon Dried Oregano
  • ¼ cup Italian Parsley (chopped)
  • ½ Avocado (diced)
  • ½ cup Hummus (store-bought or homemade)
  • 2 tablespoons Crispy Chickpeas (store-bought or homemade)
  • Salt and Black Pepper, to taste


Allow rice (or grain of choice) to cool slightly before tossing with bell pepper, cucumber, red onion, olive oil, red wine vinegar, oregano, parsley, and avocado. Season to taste with salt and pepper.

Divide hummus on two plates and spread evenly across the bottom.

Top with rice (or grain) salad and sprinkle each with crispy chickpeas.

Yields:  2 servings






YMCA. (2022, June 28). Recipe: Hummus & veggie rice bowl. YMCA of Greater Seattle Blog.

About rrluthi

Certified fitness expert with a passion for educating and empowering people of all ages (young "kiddos" to the active aging "baby boomers") about the benefits of adopting and maintaining an active, healthy lifestyle, preventing injury, and feeling good. Proven strengths applying cutting-edge fitness/wellness concepts and research through roles as a health coach, fitness trainer, group exercise instructor, and rehabilitation aide—in addition to promoting these concepts in a more systematic way through blogging and social media, community outreach, and corporate wellness program facilitation.
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