Beetroot Hummus & Roast Veg Buddha Bowl

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 200C (fan) / 220C.

Step 2

Drain the beetroot in a colander over the sink. Quarter beets. Peel, deseed and cut squash into 1 inch cubes. Drain and rinse chickpeas. Cut lemons in half.

Step 3

Rinse Freekah with water. Add to pot of cold water and bring to a boil. Cook for 20-25 min or until tender but with a bite, then drain and return to the pot

Step 4

Add half of the beetroot wedges to the tray with the butternut squash cubes and garlic clove[s] (skin on). Drizzle with olive oil and season with salt. Roast for 15 minutes.

Step 5

Add the remaining beetroot wedges to a food processor with half the drained chickpeas, the tahini and the juice of half of the lemon. Add olive oil and a generous pinch of salt and blitz until smooth - this is your beetroot hummus

Step 6

After 15 min remove tray from oven. Add the remaining chickpeas to the tray, sprinkle over the ground cumin, drizzle with some olive oil and give it a good mix up. Arrange tender stem broccoli on tray, drizzle w/ olive oil and season with salt. Return the tray to the oven for a further 10-15 min or until everything is cooked through and golden. If the tray is too full split between two.

Step 7

After veg is roasted, remove garlic from peels. Add the juice of the remaining lemon, olive oil and a pinch of salt and pepper to a small bowl and stir it all together. Mash and whisk garlic into the dressing.

Step 8

Wash the rocket, then pat it dry with kitchen paper. Serve with beetroot hummus, freekah, rocket and roasted vegetables.

Step 9

Drizzle the roasted garlic dressing all over. Garnish with Nigella seeds.

↑Support creators by visiting their site 😊