I love using leftovers to make lunch. It creates beautiful, colourful and tasteful Bowls.
At our house, we love making Lebanese mezze from scratch. I try to make a little more so I can use leftovers to build Buddha bowls the following days. We usually make hummus, tabouleh, baba ghanouj, shanklish, foul m’damme, labneh or tzaziki, lamb and/or chicken brochette.
Here, in this leftover bowl, I had some tabouleh, hummous and foul.
I first put some fresh spinach and then added the three leftovers. Then added homemade broccoli sprouts, an avocado, slices of black radish and drizzled cold press olive oil. Accompanied by my flax and sesame seeds crackers.
Here are the recipes for those three leftovers I had.
To make tabouleh, you need
250ml dry quinoa
1 large bunch parsley chopped (remove long stems)
80ml mint leaves chopped
250ml of grape or cherry tomatoes cut in half (optional)
¼ of a yellow or white onion finely diced
1 garlic clove minced
15ml olive oil
juice of one lemon
salt and pepper to taste
Make quinoa according to package instructions
While quinoa is cooking prepare rest of the ingredients in a bowl
When quinoa is finished cooking combine all ingredients together and stir
To make hummous, you need
450g cooked Chickpeas
2 cloves garlic, minced
75ml freshly squeezed lemon juice
65ml water or better, aquafaba
85 ml tahini, stirred well
65 ml extra-virgin olive oil, plus extra for serving
Powdered sumac, optional
Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. Process for 15 to 20 seconds. Stop, scrape down the sides of the bowl, and process for another 15 to 20 seconds. Add the lemon juice and water. Process for 20 seconds. Add the tahini. Process for 20 seconds, then scrape down the sides of the bowl. With the processor running, drizzle in the olive oil.
To serve, transfer the hummus to a bowl and drizzle with additional olive oil and sprinkle with sumac, to taste, if desired.
To make foul m’damme, you need
1 can of cooked beans/legumes (I like white beans)
15ml of cumin powder
30ml of tahini (sesame purée)
30ml olive oil
Dice onion and tomatoes. Add salt, cumin, lemon juice, tahini over cooked and rinsed beans with tomatoes and onion. Mix all ingredients.
Serve in a bowl and drizzle extra olive oil.
Do you enjoy Lebanese food? Which ones?