Fast & Delicious – Combo Bowl Sauce

Little Sis and I often preach about leftovers to the choir…., I mean for the choir…. I mean leftovers for breakfast or lunch or part of dinner. If you always make extra there will always be something (homemade and healthy) to eat, right?  If you are having rice twice in one week, make enough for both meals, plus a little because you can always toss in some raisins, nuts and milk and eat it for breakfast, or throw on some fresh or frozen veggies or meat or pasta sauce, without having to cook rice again.  This can be a real time saver when using brown rice….. if you’re not using it give it a try – it is so much better for you.  However, and at any rate, lots of leftovers in the frig can drive us into a rut as to how we use all of the leftover bounty.

Here is a fast solution to the leftover veggies, grains and meat in your frig which you can use for a planned or unplanned meal.

I am a fan of Angela Liddon (Oh She Glows) and have often enjoyed her Protein Power Goddess Bowl recipe which basically combines a grain, lentils (or some other bean or meat or nothing) with veggies – could be raw, could be cooked, could be a combo, AND a tahini dressing to die for.  Unfortunately the lemon tahini dressing takes a little while to make, so I don’t have it as often as I could.  I noticed however that the dressing had a lot of hummus-y ingredients and since hummus is one of the things I try to keep on hand – because you can put a schmop in a salad, spread some on bread, dip in a raw veggie, cracker or chip, etc.  With some of that LEFTOVER hummus in the refrigerator I created a tangier, thinner sauce than hummus with the same wonderful nutrition and more versatility for drenching piles of grains, beans and veggies – truly a Popeye worthy power bowl!  Oh yes, and I am indeed a Goddess.  Aren’t we all? 😉

Here is my Fast & Delicious Lemony Hummus Sauce.

1 cup of hummus (I used Lemony Roasted Garlic Hummus)

5 Tbsp. nutritional yeast flakes (I used these)
Juice of 2 lemons (about 6 Tbsp)
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 – 1/2 cup water

Mix together.


Pretty fast and simple, right?  Now, your consistency will vary depending on the consistency of the hummus you start with, thus some choice in water amount.  Add some water and see what you think.  How lemon-y you come out will also have to do with what you start with.  My hummus had a little lemon in it already, so if yours does not you may want to add a little more.  Additional lemon juice will also thin the consistency.

Taste it and see what you think!    This sauce is meant to be put on rather heavily, why not?  It’s tasty and nutritious – and might be a refresher for some of the leftover grains and veggies in the frig.  Add a can of rinsed and drained beans and you too are a goddess of the healthy and tasty.  😉

We have special friends with whom we often have ‘community stir-fry.’  Bring some cut up veggies to share and we cook some rice, stir-fry or roast the veggies, sometimes some chicken and throw it all together with some sauce.  We used this sauce last night and it was a big hit over the roasted onion, steamed red peppers, broccoli, & kale, and warmed spinach with rice and a little chicken.  Our friends are cool – and they have the coolest plates in town, don’t they?  (Made by Tray Eppes)



What’s for dinner?  If you don’t have much time and there are some leftovers in the frig and some hummus you are all set.

If you’ve never made hummus before, it’s not hard and so much cheaper than what you buy at the store.   Little Sis is the queen of hummus and has offered up Navy Bean Herb Hummus, Baja Hummus and Garbanzorange Hummus, in the past.  Try them or use up that tub you’ve got in the frig first.