Here are 3 ONE PAN dinner ideas! Healthy vegan, vegetarian and chicken options, all using hummus!
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RECIPES:
► HUMMUS CRUSTED ROSEMARY SALMON: bit.ly/2qSMqkC
► CHIPOTLE TOFU TACOS: bit.ly/2qTaRys

► ROASTED BUDDHA BOWL W/ HUMMUS DRESSING:
Roasted Veggies Ingredients:
1/2 cup chickpeas (cooked or canned)
1 cup Brussels sprouts halved
1 cup sweet potato cubes
1 large sweet onion, cut into wedges
drizzle of oil
paprika, to taste
garlic powder, to taste
salt & pepper, to taste

Hummus Dressing Ingredients:
1/2 cup hummus
2 tsp Dijon mustard
2 tsp maple syrup
1/2 lemon juiced
2-3 Tbsp water (adjust to desired consistency)
1/4 tsp salt
1/8 tsp black pepper

Procedure:
Preheat oven to 400°F (200°C).
Place chickpeas, Brussels sprouts, sweet potato cubes, and sweet onion wedges on a baking sheet lined with parchment and sprayed.
Drizzle with oil, and sprinkle paprika, garlic powder, salt, and pepper over the entire pan. (Feel free to use different seasonings as desired!)
Toss to coat. Roast for about 40 minutes.
While veggies roast, whisk all hummus dressing ingredients together in a large mixing bowl. Add water to adjust consistency to your preference and season to taste.
Serve roasted veggies over quinoa (or your favorite whole grain) and drizzle with hummus dressing!
Top bowl with avocado slices and fresh mango cubes at time of serving.
Yields 2 Buddha bowls.

Per 1 Buddha bowl with dressing:
196 cals | 6F | 34C |6P

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