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Beetroot Hummus & Roast Veg Buddha Bowl

Beetroot Hummus & Roast Veg Buddha Bowl

Rating
4rating out of 5

(5210 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

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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
Tahini
1 tahini sachet (15g) †
Chickpeas
1 can of chickpeas (400g)
freekeh
75g cracked freekeh †
butternut squash cubes
160g butternut squash cubes
Tenderstem broccoli
160g Tenderstem broccoli
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
  • 1 tahini sachet (15g)<span class="strong">†</span>
  • 1 can of chickpeas (400g)
  • 75g cracked freekeh<span class="strong">†</span>
  • 160g butternut squash cubes
  • 160g tenderstem broccoli
Typical Values per 100g per serving
Energy 380 kJ
90 kcal
2017 kJ
480 kcal
Fat
of which saturates
1.8 g
0.2 g
9.5 g
1.2 g
Carbohydrate
of which sugars
13 g
3.4 g
68.8 g
18.3 g
Fibre 4 g 21.5 g
Protein 4.5 g 24 g
Salt 0.11 g 0.61 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
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
160g butternut squash cubes
butternut squash
160g tenderstem broccoli
tenderstem broccoli (100%)
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 of the beetroot wedges 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 beetroot wedges 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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Wash the rocket, then pat it dry with kitchen paper

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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