Vegan Kale-Tomato Bowl with Hummus
3 tbsp Longo’s Signature Extra Virgin Olive Oil
1 tbsp white wine vinegar
1/4 tsp each salt and pepper
5 cups chopped stemmed kale
1 1/3 cups Longo’s Classic Hummus
1 container (255 g) Longo’s Grape Tomatoes, halved
1/4 cup Longo’s Organic Raw Hulled Pumpkin Seeds
Pocketless pita or Longo's Flatbread Crisps (optional)
- •Whisk together oil, vinegar, salt and pepper in large bowl. Add kale; toss to coat. Let stand for 10 minutes to soften.
- •Spoon 1/3 cup of the hummus into each of 4 bowls. Top with kale mixture, tomatoes and pumpkin seeds, dividing evenly.
- •Serve each with half a pita bread (if using).
A dash of advice
- Protein 9g
- Fibre 6g
- Fat 22g
- Sugar 2g
- Carbs 25g
- Sodium 690mg