Vegetarian Cold Plate

Samantha Jones

A vibrant, no-cook vegetarian cold plate perfect for summer feasts or work lunches. Combines crisp raw veggies, creamy hummus, avocado dip, and hearty staples like quinoa or potatoes with a medley of textures and flavors.

Rezept drucken Pin Recipe

Vorbereitungszeit 30

Zubereitungszeit 20

Gesamtzeit 50

Portionen: 4 servings

Gericht: Pinterest

Küche: International

Kalorien: 320

Ingredients Method Notes

Zutaten

1 cucumber, sliced
2 red bell peppers, julienned
1 cup cherry tomatoes, halved
1 carrot, julienned
2 cups hummus
2 avocados, mashed
1/4 cup sunflower seeds
2 cups cooked and cooled quinoa
1/2 cup soy yogurt
1/2 cup coconut yogurt
Zest and juice of 2 lemons
Fresh dill and basil for garnish
Salt and pepper to taste

Method

Rinse and cut vegetables into sticks or small pieces.
In a bowl, mix hummus with a pinch of salt.
Combine mashed avocados with lemon juice, dill, and pepper.
Arrange veggies, quinoa, and sunflower seeds on a large platter.
Place hummus and avocado dip in small bowls.
Spread soy and coconut yogurt around the platter.
Garnish with fresh herbs and lemon zest.

Notizen

Customize with roasted chickpeas or olives for extra crunch. Prep 1-2 hours ahead to allow flavors to meld. Store unused portions in airtight containers.