Beetroot Hummus & Roast Veg Buddha Bowl
Recipe: https://recipestripper.com/recipes/bc828d5a-1e14-4480-868e-4b5e51d9c94e
Original source: https://gousto.wiki/recipes/beetroot-hummus-and-roast-veg-buddha-bowl/
Recipe image: https://wsrv.nl/?url=images.gousto.wiki/recipes%2Fbeetroot-hummus-and-roast-veg-buddha-bowl.jpg&fit=cover

With food, more colour means more vitamins, minerals and flavour – which is why this dish is all about eating the rainbow! For a tasty source of protein, take your veg up a notch with beetroot hummus, bulgur wheat and crispy chickpeas.
Yield: 2 servings
Total time: PT30M

Ingredients
- 75g Bulgur Wheat
- 160g Butternut Squash Cubes
- 390g Chickpeas
- 250g Cooked Beetroot
- Garlic Clove
- 1tsp Ground Cumin
- Lemon
- 50g Rocket
- 15g Tahini
- 160g Tenderstem Broccoli
- 5g Toasted Sesame Seeds

Instructions
1. Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a kettleDrain your beetroot in a colander over the sinkChop the drained beetroot into wedges
2. Add your butternut squash cubes, garlic (skin on) and half the beetroot wedges (you'll use the rest later!) to a baking trayTip: Cooking for 3 or more? Use 2 trays!Drizzle with olive oil and season with a pinch of saltPut the tray[s] in the oven for an initial 10-15 min
3. While the veg is roasting, add your bulgur wheat to a pot with plenty of boiled water and a pinch of saltBring to the boil over a high heat and cook for 7-9 min or until tender with a slight biteOnce cooked, drain and return to the pot
4. Meanwhile, drain and rinse your chickpeasCut your lemon[s] into quarters
5. Add the remaining beetroot wedges to a food processor with half the drained chickpeas (you'll use the rest later!), your tahini and a squeeze of lemon juiceAdd 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil, 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and a generous pinch of salt and blitz until smooth – this is your beetroot hummus
6. After an initial 10-15 min, add the remaining chickpeas to the tray[s] with the veg, sprinkle over your ground cumin, then drizzle with 1 tsp [1 1/2 tsp] [2 tsp] olive oil and give it a good mix upAdd your Tenderstem broccoli to the tray[s], drizzle with 1 tsp [1 1/2 tsp] [2 tsp] olive oil and a pinch of saltReturn the tray[s] to the oven for a further 10-15 min or until everything is cooked through and golden
7. Meanwhile, add a small squeeze of lemon juice, 2 tbsp [3 tbsp] [4 tbsp] olive oil and a pinch of salt and pepper to a small bowl and stir it all togetherOnce the veg is cooked, squeeze the roasted garlic from its skin into the bowl and discard the skinMash the roasted garlic with a fork and whisk it into the dressing – this is your roasted garlic dressingWash your salad, then pat it dry with kitchen paper
8. Serve the beetroot hummus with the bulgur wheat, salad and roasted veg to the sideDrizzle the roasted garlic dressing all over and garnish with the remaining lemon wedgeGarnish with your toasted sesame seedsEnjoy!