Mango Curry Hummus Quinoa Bowls with Tangy Carrot Slaw

INGREDIENTS

Carrots, medium

2 cups

Chickpeas, cooked

1 handful

Cilantro, fresh

2 cloves

Garlic

1/2

Jalapeno

Lemon, juice of

1/2

Lime, Juice and zest of

1 cup

Mango, frozen

Optional additional veggies

1/4

Red onion, medium

1 tbsp

Agave nectar

generous scoop Mango curry hummus

2 tbsp

Tahini

1 tsp

Tamari or soy sauce, gluten-free

1 cup

Quinoa, cooked

1/4 tsp

Cayenne pepper

1 tbsp

Indian curry powder

1/2 tsp

Paprika, smoked

1/4 tsp

Salt

1 tbsp

Cider vinegar

1/4 cup

Carrot slaw

¼ teaspoon amchur (mango powder (optional))