We’ve just returned from a weekend away in Tahoe with ten friends. This was my first trip to Lake Tahoe but I will be back for more! This year Tahoe looks like the kind of Narnia-esque winter wonderland that you see in movies. Snowy mountains covered in evergreens fill the sky in every direction and provide the perfect back drop to the surprisingly blue lake. I am not usually a fan of snow, or ice, or anything winter-related (besides hot chocolate), but it’s not difficult to be wooed by Lake Tahoe.
Apart from the spectacular scenery, the highlight of the trip was spending time with some of our closest friends. On Saturday night, we cooked up a spaghetti bolognese, cracked open the red wine, and celebrated five February birthdays with cake! I am a city girl at heart but it was nice to getaway to the mountains for the weekend.
On Sunday afternoon we returned home to watch the Super Bowl. I was craving a big pile of veggies after a treat-filled weekend so I whipped up this Middle Eastern inspired-veggie bowl. It won the approval of my meat-loving man, and I had it again the following day for lunch. It was delish, and just what I felt like after a weekend of wining and dining.
- ½ tsp garlic powder
- ½ tsp cinnamon
- 1 tsp cumin
- 1 beet
- 1 sweet potato
- Extra virgin olive oil
- 3 cups baby spinach
- 1.5 cups cherry tomatoes
- 1 can chickpeas (15oz/ 440g)
- 2 tbsp cilantro (coriander)
- 2 tbsp feta
- 1 tsp extra virgin olive oil
- ¼ lemon
- ¼ cup hummus
- 1 tsp harissa (more if you like heat)
- ¼ lemon
- 2 tsp honey
- 1 tbsp warm water
- Preheat the oven to 450F (230C).
- Thinly slice the beet and sweet potato.
- Line two baking sheets with parchment paper, and scatter the sweet potato and beet slices over the trays.
- In a small bowl, mix together the garlic powder, cumin, and cinnamon. Sprinkle the spice mix over the root veggie slices, and season with salt.
- Drizzle olive oil over the root veggie slices. Insert the baking trays into the oven, and bake at 450F (230C) for 20 minutes or until cooked through.
- While the root veggies are baking, drain and rinse the chickpeas.
- Finely chop the fresh cilantro and combine the chickpeas, cilantro, feta and olive oil in a medium bowl. Squeeze the lemon over the bowl, and stir to mix together the ingredients.
- Next, move onto the dressing. Add the hummus, harissa, honey, and warm water to a small bowl. Squeeze the lemon over the bowl, and whisk the ingredients until smooth.
- Arrange the baby spinach, sweet potato, beets and chickpeas in serving bowls.
- Half the cherry tomatoes, and add to the other ingredients.
- Drizzle the bowls with hummus-harissa dressing, and enjoy!
Makes 3 bowls/ serves 3.