Sautéed Brussels Sprout Hummus Bowl with Lentils & Forbidden Rice
- Active Time: 30 min
- Total Time: 30 min
- Servings: 2
My husband lovingly refers to this dish as “umami explosion” because it’s loaded with tons of flavor and textures that make it creamy, crunchy, crispy, and just all around delightful. The brussels sprouts and kale get sautéed in olive oil that has been infused with red onion, red pepper flakes, garlic, and cumin. This mixture then gets layered on top of hummus, forbidden rice, and beluga lentils. Finally, it’s all garnished with a generous amount of chili crisp for an extra kick.
Ingredients
-
Vegetables
- 3 tbsp olive oil
- ½ tsp crushed red pepper flakes
- 1 tsp cumin seeds
- 4 cloves garlic, thinly sliced
- ½ red onion, thinly sliced
- 12 oz brussels sprouts (about 14), thinly sliced
- ½ bunch kale, thinly sliced
- ¾ tsp salt
- ½ tsp coriander
-
Lentils
- ½ cup dry black lentils
- 2 cups vegetable broth
-
For Serving
- 1 cup cooked forbidden rice
- ⅔ cup hummus
- Chili crisp, for serving
Preparation
Cook Lentils
Combine lentils and vegetable broth in a medium pot and bring to a boil. Reduce to a simmer and cook for about 18 minutes or until lentils are tender. Drain any remaining water.
Sauté Veggies
Meanwhile, heat olive oil in a large cast iron skillet over medium heat. Add cumin seeds and crushed red pepper, cooking for 1-2 minutes. Add red onion sautéing for about 2 minutes until they begin to turn translucent. Add garlic and sauté for a minute until it becomes fragrant.
Add brussels sprouts, season with ½ tsp salt, and toss to combine. Sauté for another 5-10 minutes until brussels sprouts are tender and golden brown. Add the kale and the remaining ¼ tsp of salt and toss until the kale is slightly wilted. Add coriander, toss to combine, and remove from heat.
Plate & Serve
Spread ⅓ cup of hummus on each plate, top with forbidden rice, lentils, and brussels sprout mixture. Finish it with chili crisp and enjoy!
