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Beetroot Hummus & Roast Veg Buddha Bowl

Beetroot Hummus & Roast Veg Buddha Bowl

Rating
4rating out of 5

(3813 reviews from our customers)

Prep Time

30 min

Cuisine

Fusion

This dish is all about eating the rainbow! For a tasty source of plant-based protein, take your roasted veggies up a notch with show-stopping beetroot hummus, freekeh and crispy roasted chickpeas.

Prep Time

30 min

Cuisine

Fusion

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
cooked-beetrot-4
250g cooked beetroot
garlic-clove
1 garlic clove
nigella seeds 2
1 tsp nigella seeds
Rocket salad
50g rocket
ground-cumin
1 tsp ground cumin
Tenderstem broccoli
120g Tenderstem broccoli
butternut squash cubes
120g butternut squash cubes
Tahini
1 tahini sachet (15g) †
Chickpeas
1 can of chickpeas (400g)
freekeh
75g cracked freekeh †
You Will Need
Food processor, olive oil, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 250g cooked beetroot
  • 1 garlic clove
  • 1 tsp nigella seeds
  • 50g rocket
  • 1 tsp ground cumin
  • 120g Tenderstem broccoli
  • 120g butternut squash cubes
  • 1 tahini sachet (15g)<span class="strong">†</span>
  • 1 can of chickpeas (400g)
  • 75g cracked freekeh<span class="strong">†</span>
Typical Values per 100g per serving
Energy 396 kJ
94 kcal
1947 kJ
464 kcal
Fat
of which saturates
1.9 g
0.2 g
9.4 g
1.2 g
Carbohydrate
of which sugars
13.6 g
3.5 g
66.6 g
17.1 g
Fibre 4.1 g 20.3 g
Protein 4.7 g 22.9 g
Salt 0.12 g 0.6 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 lemon
lemon
250g cooked beetroot
cooked beetroot
1 garlic clove
garlic
1 tsp nigella seeds
nigella seeds
50g rocket
wild rocket
1 tsp ground cumin
ground cumin
120g Tenderstem broccoli
tenderstem broccoli (100%)
120g butternut squash cubes
butternut squash
1 tahini sachet (15g)
Organic roasted hulled sesame seeds (100%). Produced in a factory that handles nuts, peanuts, soya, mustard, celery and fish.
1 can of chickpeas (400g)
Chickpeas, water, antioxidant: ascorbic acid
75g cracked freekeh
Cracked wheat (bulgur), freekeh
Allergens
  • Allergens highlighted by † (sesame, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Drain the beetroot in a colander over the sink

Chop the beetroot into wedges

2

Add half the chopped beetroot to the tray with the butternut squash cubes and garlic clove[s] (skin on)

Drizzle with 1/2 tbsp [1 tbsp] olive oil and a pinch of salt

Put the tray in the oven for an initial 10-15 min

3

While the vegetables are roasting, rinse the freekeh, then add it to a pot with plenty of cold water and bring to the boil over a high heat

Cook for 20-25 min or until tender but with a bite, then drain and return to the pot

4

Meanwhile, drain and rinse the chickpeas

Cut the lemon[s] in half

5

Add the remaining chopped beetroot to a food processor with half the drained chickpeas, the tahini and the juice of 1/2 [1] lemon

Add 2 tbsp [4 tbsp] olive oil and a generous pinch of salt and blitz until smooth – this is your beetroot hummus

6

Add the remaining chickpeas to the tray, sprinkle over the ground cumin, drizzle with 1 tsp [2 tsp] olive oil and give it a good mix up

Add the Tenderstem broccoli to the tray, drizzle with 1 tsp [2 tsp] olive oil and a pinch of salt

Tip: Cooking for 4? Use a separate tray!

Return the tray to the oven for a further 10-15 min or until everything is cooked through and golden

7

Meanwhile, add the juice of the remaining lemon, 1.5 tbsp [3 tbsp] olive oil and a pinch of salt and pepper to a small bowl and stir it all together

Once the veg is cooked, squeeze the roasted garlic from its skin into the bowl

Mash the roasted garlic with a fork and whisk it into the dressing – this is your roasted garlic dressing

8

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Serve the beetroot hummus with the freekeh, rocket and roasted vegetables to the side

Drizzle the roasted garlic dressing all over

Garnish with the nigella seeds

Enjoy!

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