Beetroot Hummus And Roast Veg Buddha Bowl Recipe

Cooking Directions

• STEP 1.Preheat the oven and prepare a baking sheet. Toss the vegetables with olive oil, salt, and pepper.
• STEP 2.Spread the vegetables in a single layer on the baking sheet and roast until tender and golden brown.
• STEP 3.In a blender or food processor, combine cooked beetroot, chickpeas, garlic, lemon juice, tahini, and olive oil. Blend until smooth and creamy.
• STEP 4.Cook quinoa according to package instructions. Fluff with a fork.
• STEP 5.Assemble the Buddha bowl by placing a scoop of quinoa in a bowl. Top with roasted vegetables and a dollop of beetroot hummus.
• STEP 6.Garnish with fresh herbs, seeds, or a drizzle of olive oil, if desired.
• STEP 7.Serve the beetroot hummus and roast veg Buddha bowl as a healthy and satisfying meal.

Cooking Tips

• You can use any combination of vegetables you like, such as carrots, broccoli, or cauliflower.
• To save time, you can use store-bought hummus and add cooked beetroot to it.
• Add a squeeze of lemon juice to the roasted vegetables for extra flavor.

Storage and Serving

• Leftover roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
• Store the beetroot hummus in a separate container in the refrigerator for up to 5 days.
• To serve, reheat the roasted vegetables and assemble the Buddha bowl with fresh quinoa and beetroot hummus.