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Mango Curry Hummus Quinoa Bowls with Tangy Carrot Slaw


For the mango curry hummus:
1 cup frozen mango chunks, thawed (measure before thawing)
2 cloves garlic, chopped
2 tablespoons tahini
juice of 1 lemon
1 tablespoon cider vinegar
1 tablespoon Indian curry powder(optional)
¼ teaspoon amchur (mango powder) (optional)
¼ teaspoon cayenne pepper
½ teaspoon smoked paprika
¼ teaspoon salt, plus more to taste
2 cups cooked chickpeas
For the tangy carrot slaw:
2 medium carrots, peeled and shredded
½ of a seeded jalapeno, halved and thinly sliced (optional)
¼ of a medium red onion, thinly sliced
Juice and zest of ½ of a lime
1 tablespoon agave nectar (or honey for non-vegans)
1 teaspoon tamari or soy sauce (gluten-free if needed)
For one bowl:
1 cup cooked quinoa
1 generous scoop of mango curry hummus
¼ c. carrot slaw
handful of chopped fresh cilantro
(optional) additional veggies of choice (pictured is roasted rutabaga)



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