Spiced mango hummus bowl
A warm grain bowl built on vibrant mango hummus and topped with a soft egg, this shelf delivers dinner in the time it takes to cook rice. The hummus is already spiced and herbaceous, so the bowl comes together with almost no effort.
About 680 calories a serving, 17 g protein, 128 g carbohydrate, 10 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.
From your shelf
- 1 container spicy mad mango hummus, mad mango (Sabra)
Staples
- 3/4 cup rice
- 1 1/2 cups water
- to taste salt
- 2 teaspoons oil
- 2 eggs
- to taste pepper
- Bring 1 1/2 cups water to a boil in a small pot with a pinch of salt. Stir in 3/4 cup rice, reduce heat to low, cover, and set a timer for 18 minutes.
- While the rice cooks, heat 2 teaspoons oil in a small skillet over medium-high heat. Crack 2 eggs into the pan and fry until the whites set but the yolks remain runny, about 4 minutes.
- When the rice is tender and the water is absorbed, divide it between two bowls. Top each portion with half the spicy mad mango hummus and season with salt and pepper to taste. Set a fried egg on each bowl.
Note Swap the rice for couscous or another grain. Leftovers keep three days cold; reheat the rice and top with fresh eggs. Serve with sliced cucumber, avocado, or quick pickled vegetables on the side.
On the label
COOKED CHICKPEAS (WATER, CHICKPEAS), WATER, TAHINI (GROUND SESAME), SOYBEAN OIL, MANGO, SALT, GARLIC, CITRIC ACID, ONION, SUGAR, CILANTRO, TOMATO, JALAPEO PEPPER, RED BELL PEPPER, POTASSIUM SORBATE TO MAINTAIN FRESHNESS, NATURAL FLAVOR
Sabra, dips & salsa, serving 30 GRM, package 10 oz. Ingredients as printed on the label.
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Cooks as mango, hummus. Half of it left? Use up the mango.