Food Network Magazine - (12)December 2020

AVOCADO HUMMUS BOWL

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

1 15-ounce can chickpeas, drained (liquid reserved) and rinsed

1 small avocado

¼ cup tahini

2 to 3 tablespoons plus 1 teaspoon

fresh lemon juice

1 tablespoon plus 1 teaspoon

extra-virgin olive oil,

plus more for drizzling

Kosher salt and freshly ground pepper

1 large or 2 small rainbow carrots,

shaved with a vegetable peeler

1 Persian cucumber, shaved with

a vegetable peeler

2 radishes, very thinly sliced

¾ cup microgreens or sprouts, chopped if long

2 tablespoons everything seasoning or other seed blend

Warmed naan or crusty bread, for serving

1. Combine the chickpeas and 2 tablespoons of the reserved
   liquid from the can in a food processor. Add half of the avocado,
   the tahini, 2 tablespoons lemon juice, 1 tablespoon olive oil,
   ¾ teaspoon salt and a few grinds of pepper and process until
   mostly smooth, scraping down the bowl occasionally. Add
   2 to 3 ice cubes and process until fluffy and smooth, adding
   1 to 2 more tablespoons chickpea liquid if the hummus is too
   thick. Season with salt and pepper and add 1 more tablespoon
   lemon juice to taste, if needed.


2. Combine the carrots, cucumber, radishes and microgreens in a
   medium bowl. Drizzle with the remaining 1 teaspoon each lemon
   juice and olive oil and season with salt and pepper; toss gently.


3. Divide the hummus among shallow bowls, using the back of a
   spoon to make space for the vegetables. Add the vegetables to the
   bowls, then thinly slice the remaining avocado half and add to
   the bowls. Sprinkle the vegetables with the everything seasoning
   and a pinch of salt. Drizzle with more olive oil and serve with bread.
   Per serving: Calories 370; Fat 27 g (Saturated 4 g); Cholesterol 0 mg;
   Sodium 630 mg; Carbohydrate 26 g; Fiber 9 g; Sugars 5 g; Protein 10 g

TURKEY–BASMATI RICE SALAD
ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4

¼ cup plus 2 teaspoons vegetable oil
1 cup basmati rice
2½ teaspoons Madras curry powder
Kosher salt
3 tablespoons fresh lime juice
1 tablespoon mango chutney, plus more for serving
Freshly ground pepper
1 pound turkey cutlets (about 4 large or 8 small)
3 Persian cucumbers, thinly sliced
1 shallot, thinly sliced
4 cups baby kale (about 2 ounces)
½ cup pomegranate seeds
½ cup torn fresh mint

1. Heat 2 teaspoons vegetable oil in a medium saucepan over
   medium-high heat. Stir in the rice and 1 teaspoon curry powder,
   then add 1½ cups water and ½ teaspoon salt. Bring to a boil, then
   cover and reduce the heat to low. Cook until the liquid is absorbed
   and the rice is tender, about 15 minutes. Remove from the heat and
   let stand, covered, 5 minutes. Fluff with a fork and transfer to a
   large bowl. Let cool to room temperature, stirring occasionally.


2. Meanwhile, whisk the lime juice, mango chutney, 3 tablespoons
   vegetable oil, ¼ teaspoon salt and a few grinds of pepper in a
   small bowl. Season the turkey with salt, pepper and the remaining
   1½ teaspoons curry powder on both sides. Toss with 1 tablespoon
   of the chutney dressing. Let marinate 10 minutes.


3. Heat ½ tablespoon vegetable oil in a large nonstick skillet
   over medium-high heat. Add half the turkey; cook until golden,
   1½ to 2 minutes per side. Add the remaining ½ tablespoon
   vegetable oil to the skillet and cook the remaining turkey. Chop
   the turkey into bite-size pieces.


4. Toss the rice with the remaining chutney dressing, the
   cucumbers, shallot, kale, pomegranate seeds and mint.
   Season with salt and pepper. Divide the rice salad among bowls
   and top with the turkey. Serve with more mango chutney.

Per serving: Calories 470; Fat 18 g (Saturated 2 g); Cholesterol 72 mg;
Sodium 607 mg; Carbohydrate 45 g; Fiber 5 g; Sugars 5 g; Protein 33 g

Avocados can

be good for your

skin: They contain

nutrients that can

promote elasticity

and reduce

inflammation.

154 FOOD NETWORK MAGAZINE ●DECEMBER 2020

weeknight

wellness