A quick bowl meal that turns one container of barbecue hummus into dinner, no cooking required except for optional roasted vegetables. The hummus brings smoke and spice to whatever you layer beneath it, turning staple grains and any vegetables you have into something worth eating on a tired night.

Serves 2. 25 minutes, 10 at the stove.

About 640 calories a serving, 14 g protein, 107 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Warm 1 cup cooked rice in a pot or microwave until heated through, about 2 minutes. Divide the rice between two bowls.2 min
2. Arrange a handful of fresh spinach or mixed greens on top of each portion of rice. Scatter 2 ounces of sliced cherry tomatoes or diced cucumber over the greens in each bowl.
3. Divide the barbecue hummus between the two bowls, spooning it generously over the greens and vegetables, about half the container per bowl. The warm rice will soften the greens slightly and the cool hummus will anchor the bowl.
4. Season both bowls to taste with salt and pepper. Toss gently to combine or eat layered, letting each spoonful catch hummus, grain, and greens.

Note Swap the rice for cooked farro or pasta if you have it. Any raw vegetables work; lettuce, shredded carrot, or radish are all good. Leftovers keep covered in the fridge for one day but eat within hours of assembly so greens stay crisp. Serve with flatbread or tortillas on the side to scoop up extra hummus.