2Serves
20 minCook
Ingredients
  • 4 oz Daring Lemon & Herb Pieces, frozen (½ pouch)
  • ½ cup diced cucumber
  • 1 cup halved cherry tomatoes
  • 1 tbsp thinly sliced shallot
  • 4 tsp olive oil, divided (plus more for serving)
  • Kosher salt and black pepper
  • ½ tsp Za’atar spice blend (plus more for serving)
  • 1 ½ cup finely shredded purple cabbage
  • 1 tsp apple cider vinegar
  • ½ tsp maple syrup
  • Pita bread for serving, optional
  • 8 oz store-bought hummus
  • 1 cup baby spinach, packed
  • Lemon wedges, for serving
  • Parsley, for garnish
Suns Out Hummus Out Bowl

Step 1

Combine diced cucumber, tomatoes, and shallot in a medium bowl. Drizzle with 2 tsp olive oil and season with ½ tsp kosher salt and ½ tsp Za’atar. Toss to combine and reserve.

diced cucumber, tomatoes, and shallot in a medium bowl

Step 2

In another medium bowl, combine the shredded purple cabbage with apple cider vinegar and maple syrup. Season with ½ tsp kosher salt and ½ tsp black pepper. Thoroughly combine and reserve.

shredded purple cabbage

Step 3

Place a medium skillet over medium-high heat. When hot, add 2 tsp olive oil. When the oil shimmers, add the frozen Lemon & Herb Daring Pieces and cook for 5-6 minutes on each side, or until cooked through and evenly golden-brown. Reserve on a clean plate until ready to serve.

Lemon & Herb Daring Pieces

Step 4

Warm the pita bread for 10-15 seconds in the microwave, if using. To serve, spoon half the hummus on the bottom of each bowl. Top with each element in its own section: the cucumber & tomato salad, slaw, seared Daring Pieces, and baby spinach. Finish with a generous drizzle of olive oil, a squeeze of lemon juice, and a final sprinkling of Za’atar. Garnish with fresh parsley, if desired, and serve warm alongside the pita.

Spread of ingredients for vegan chicken hummus bowl