This is such a lovely, delicious, and colourful bowl of food and the perfect weekday lunch or even quick throw together dinner if you’ve been working late [as long as you’ve got all the elements prepped]. They say eat the rainbow and this really is the rainbow!
Be sure to seek out beetroot that’s in it’s own natural juices and not vinegar. You can also buy raw beetroot and roast in the oven wrapped in tin foil for about an hour, leaving to cool before continuing with making the hummus.
beetroot hummus buddha bowlPrint This
- FOR THE BEETROOT HUMMUS
- 1 tin of chickpeas, drained and rinsed
- 80g cooked beetroot
- 2 garlic cloves, crushed
- 2 1/1 tbsp extra virgin olive oil
- 2 tbsp tahini
- 1/2 lemon, juice and zest
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/2 ground cumin
- FOR THE REST
- 1 tin chickpeas, drained and rinsed
- 2 tsp extra virgin olive oil
- 1/4 tsp cayenne pepper
- 1/2 tsp dried oregano
- 1 red onion, cut into chunks
- 125g tenderstem broccoli
- 250g butternut squash, cut into chunks
- 1 bag salad leaves
- 100g dried quinoa
- handful pumpkin seeds, toasted
1) Begin by preheating the oven to 180c. Scatter the butternut squash chunks onto a baking tray and drizzle with 1 tsp of oil. Place the tray into the oven for 30 minutes.
2) After 10 minutes on another tray add the red onion chunks and chickpeas. Add the cayenne pepper and oregano to the chickpeas and give the tray a shake until they’re evenly coasted.
3) Meanwhile, cover the quinoa with water in a pan and cook on a medium heat for 15 minutes.
4) Next prepare the hummus by adding all of the ingredients to a blender and blending until smooth. Add some more oil should you want a little thinner.
5) In a separate pan add the broccoli, cover with water and cook on a medium heat for 8-10 minutes.
6) Add all the ingredients to your lunch boxes/plate/bowl with a dollop of the hummus and sprinkle over some toasted pumpkin seeds. Enjoy!