These winter hummus bowls are flavorful and satisfying. Seared chicken, massaged kale, roasted broccoli and farro combine to make a hearty meal. Add your favorite toppings and enjoy.
This is my kind of winter bowl.
This winter hummus bowl features massaged kale, farro, seared chicken, radish matchsticks, roasted broccoli, crumbled feta and pepitas. It’s filling and delicious—especially with a generous scoop of hummus.
I love one-bowl meals like this: easy to assemble, satisfying, and perfect for using leftovers. The hummus serves as a creamy base that ties everything together. If you’re a condiment lover, this bowl is right up your alley.
This bowl works wonderfully with leftovers. Here’s what you’ll find in it:
- Spiced seared chicken (any cooked chicken will do)
- Massaged kale
- Roasted broccoli
- Farro or another cooked grain
- Radish matchsticks for crisp spice
- Pepitas for crunch
- Crumbled feta for richness
This is how it comes together:
Roasting broccoli is an easy prep step and something I often make ahead. If you’re starting from scratch, it takes about 20 minutes until tender and golden.
I season the chicken with smoked paprika, oregano, garlic and dill, plus salt and pepper, sear it in a skillet, and finish it in the oven. While the chicken cooks, massaging the kale with olive oil and lemon juice softens the leaves and reduces bitterness—this step is important for texture and flavor.
I usually use leftover grains to keep things simple. Right now I’m on a farro kick, but cooked quinoa, rice, or orzo are all great alternatives.
To assemble, start with a generous spoonful of hummus in the bottom of the bowl. Add the massaged kale and a few spoonfuls of farro. Layer on the seared chicken and roasted broccoli, then tuck in radish matchsticks for brightness.
Finish with crumbled feta and roasted pepitas for texture, and spritz everything with fresh lemon. I find this bowl doesn’t require a dressing—the juicy chicken and creamy hummus provide plenty of moisture and flavor. If you prefer a tangy finish, a simple citrus or pomegranate vinaigrette complements it nicely.
Winter Hummus Bowls
Yield: 2 (serves 2 to 4)
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
These winter hummus bowls are satisfying and simple to prepare. They combine savory seared chicken, tender roasted broccoli, hearty farro and bright massaged kale for a balanced, flavorful meal.
Ingredients
- 4 cups broccoli florets
- Kosher salt and pepper
- 2 to 3 tablespoons olive oil, divided
- 2 chicken breasts
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried dill
- 4 to 6 cups shredded kale
- ½ lemon, juiced
- ½ to 1 cup hummus, or to taste
- 1 cup cooked farro, rice or other grain
- 3 radishes, cut into matchsticks
- ⅓ cup crumbled feta cheese
- ¼ cup roasted salted pepitas
- Fresh lemon, for spritzing
Instructions
- Preheat the oven to 400°F.
- Spread the broccoli on a rimmed sheet pan, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast 15–20 minutes until golden and tender.
- Season the chicken with salt, pepper, smoked paprika, garlic powder, oregano and dill.
- Heat an oven-safe skillet over medium heat and add 1 tablespoon olive oil. Sear the chicken about 5 minutes per side until browned. Transfer the skillet to the oven for 5–10 minutes, or until the internal temperature reaches 165°F. Let rest 5–10 minutes, then slice or chop.
- In a large bowl, combine the shredded kale with 1 tablespoon olive oil and the lemon juice. Massage the kale with your hands for 2–3 minutes until it softens. Season with salt and pepper.
- To assemble, spread a dollop of hummus in the bottom of each bowl. Add the massaged kale and a few spoonfuls of farro. Top with sliced chicken, roasted broccoli and radish matchsticks. Finish with crumbled feta, pepitas and a spritz of fresh lemon. Serve immediately.
Best bite.