My “Kinda” Vegan Hummus Bowl Won Sabra’s Challenge at Expo West!

If you follow me on social, namely Instagram, you’ve probably seen and heard me talk a lot about this very highly purposed + intentional journey of wellness I’m meandering at the moment.  Not just wellness in how I eat and what I consume, but wellness in my spiritual life, my family life, my work life, my fitness (!!!) and my overall body. I’ve been making some drastic changes, all of which I’m enjoying. Most of the modifications aren’t novel or even too difficult. The process itself — of getting to know what’s what, the research, the analysis, the space, the products, the awareness, the community  — is the exciting piece for me. I’m getting to know so much. It’s a lot. A lot of information, mostly data-driven, I hadn’t ever really considered or paid attention to.

But I’m loving every bit of it.

Even the plant based thing… which is major for this diehard Cuban carnivore. I get it, though.

SABRA HUMMUS CHALLENGE

And then this happened, all while I’m really digging deep into this journey, adding on layers to build the perfect-for-me lifestyle. Sabra Hummus comes calling, inviting me to go to Natural Products at Expo West — a natural products trade show — to participate in a “Chopped”-style cooking challenge at their lovely and perfectly curated booth, or “The Hummus Eatery”.

So, the actual challenge? Create a dish using hummus and ingredients from a basket of secret ingredients. We had 20 minutes to come up with something that would elevate the hummus experience but also inspire hummus lovers to think beyond the spread as a dip.

I do well under pressure, and though I was jesting with my competitor, Gina, when I claimed on camera “you’re going down, girl!”, I did win! I was honestly surprised because Gina’s dish was so beautiful; I could tell she planned ahead to make her shakshuka. Mine was a little bit of this and little bit of that, all inspired by how I’m eating these days — Kinda Vegan.

But let me tell you! It works.

{READ: I Was Into Hummus Bowls Before They Were A Trend — My OG Hummus Bowl Salad}

It worked so well I’ve since then recreated it at home several times, having more to time to really refine it. It’s super easy to make; has heat, texture, lots of protein, is perfumed with fresh mint and parsley and truly is kinda vegan.

Not into 100% plant based? Cool. You can still make this bowl with beef and keep the egg. Aways keep the egg — it’s what kept my bowl from being 100% plant based.

From Sabra and my under pressure magic, please enjoy my “Kinda” Vegan bowl a la Cubana!

Check out the press release for more details on what the challenge was about and how the awesome judges were.

Recipe below!

THE PRIZE?

A year’s worth of hummus, a gorgeous knife by California knife-maker and brand Aura… and bragging rights.

Get at that hummus bowl life!

(first bowl picture c/o Sabra)

Eat well, love unapologetically, pray with true intention, and take care of yourself.

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Enjoy

Kinda Vegan Picadillo Hummus Bowl a la Cubana

Makes 2 Hummus Bowls

Ingredients:

3-4 tbsp Olive oil, divided
1 vegan patty, crumbled
1/4 tsp. cumin, ground
1/2 tsp. turmeric, ground
1 tsp. red pepper flakes
pinch pink salt (or to taste)
handful Italian parsley, curly
1/2 red bell pepper, julienne
3/4 cup Spanish onion, julienne
3-4 garlic cloves, minced
2 spring fresh thyme
1 Haas Avocado, ripe
Squeeze from 1/4 lemon
1.5 tsp. honey
1 4 mint leaves, minced
pink salt to taste
1/2 small case Sabra Classic or Roasted Garlic Hummus
2 eggs
Fresh parsley, mint and thyme for garnish

Method

In medium non-stick skillet, warm olive oil. Cook vegan meat, until lightly brown, seasoning with cumin, turmeric, pepper flakes, for about 3-4 minutes. Add in parsley and stir. Add salt if desired. Cover and set aside.

In small skillet heat olive oil over medium heat and sautée red pepper and onion until onion starts to caramelize, about 3 minutes. Add in garlic and thyme. Stir and cook for another minute, making sure not to burn garlic. Set aside and make avocado mash.

In medium bowl, mash ripened avocado using a fork. Add lemon juice and honey, stirring with rubber spatula until smooth. Add in mint leaves and season with pinch of pink salt.

Between two serving bowls, swirl and spread generous amount of Sabra hummus on one side. Spread the avocado mash on the opposite side, leaving a small space in the center (not necessary). Fry eggs separately, leaving yolk runny.

Add vegan picadillo in the center of each bowl. Place one egg on top of picadillo to each bowl. Evenly smother the vegetable mojo around, not covering the egg. Garnish each spread side with parsley and mint. Finally garnish with fresh thyme. Sprinkle sea salt if desired.