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Beet Hummus Buddha Bowl

Orange Marmalade Cookies

Image source: runningkitchen


Baby Spinach (1/2 cup)

Baby Carrots (one bunch)

Tuscan Kale, loosely shredded (1/2 cup)

Thyme (1 sprig)

Beetroot Hummus (4 tbsp)

Avocado, cubed (1 piece)

Pomegranate, peeled (1/4 cup)

Flax Seeds (1 tsp)

Quinoa, boiled and strained (1 cup)

Coconut Oil (1 tsp)

Spiced Apple Cider Vinaigrette

Sea Salt, to taste

Black Pepper, to taste

: available in Tall Tree Organic Subscription


Serves 2

  1. Heat 1 tsp of coconut oil on medium heat in a pan and then add the shredded kale and baby carrots with some sea salt and thyme.

  2. Lightly roast till slightly tender and then remove from the heat and set aside.

  3. Gather the remaining ingredients other than the beet hummus and toss together, adding salt and pepper to taste and the spiced vinaigrette. Add the baby carrots and kale and toss together well.

  4. Finish by adding the Beet Hummus on top of the platter/bowl.

  5. Serve and Enjoy!

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