3 1/2 oz. fresh spinach
15 oz. white beans (canned or cooked)
2 cloves garlic
zest and juice of 1 lemon
1/4 cup olive oil
1/2 tsp. salt
pinch of freshly ground black pepper
pinch of smoked paprika
Bring a small pot of water to boil and submerge the spinach for about 10 seconds or until just wilted or blanched. Remove from the water and set aside. Save the water to steam your broccoli later. In a food processor, combine the blanched spinach with the white beans, garlic, lemon zest, lemon juice, olive oil, salt, pepper and paprika and puree until smooth. Set aside until ready to use.
For the bowl:
2 cups broccoli florets
1 TB olive oil
8 spears asparagus, trimmed
2 cups chopped kale
2 cups cooked quinoa
2 radishes, sliced thinly for garnish
1/4 bunch fresh cilantro for garnish
Use the water from the spinach and place the broccoli florets in a colander over the simmering water and cover with a lid. Steam until the florets are tender, for 5 – 7 minutes. In a skillet, heat the oil over medium heat. Add the asparagus spears and cook until just browned and barely tender. In the last 3 minutes of cooking, add the kale to the pan and cook until the greens have wilted.
Heat the cooked quinoa and divide between two bowls. Slice the avocado in half, remove the pit and slice into slices lengthwise. Place half the avocado in each bowl, as well as half the broccoli, asparagus, and kale. Place a generous dollop of the green hummus in each bowl. Garnish each bowl with radish and cilantro.