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Roasted Carrot Hummus Bowl

with Za’atar Vegetables & Arugula

dinner

Chef's Choice Seasonal Menu Quick and Easy Spring Recipes Summer Recipes Winter Recipes High-Protein Mediterranean Salad Beans/Legumes Leafy Greens Nuts Root Vegetables Squash Dinner <600 Calories
SERVINGS
2 6
PREP & COOK TIME
30 min
CALORIES
550
FAT
21g
CARBOHYDRATES
75g
PROTEIN
23g

MAIN INGREDIENTS

  1. 8 oz carrots
  2. 1 zucchini
  3. 2 garlic cloves
  4. 1 lemon
  5. 1 tbsp za'atar seasoning
  6. 13.4 oz cannellini beans
  7. 2 tbsp tahini
  8. 1 grilled flatbread
  9. 4 oz baby arugula
  10. 2 oz Treeline® Scallion Cashew Cheese
  11. 1 oz red peppadew peppers
  12. 3 tbsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: soy, tree nuts, wheat
Nutrition

TOOLS

  • Food processor
  • Large nonstick skillet
  • Baking sheet

INSTRUCTIONS

1
Prepare the vegetables

Preheat oven to 425°F. Peel the carrots and slice on the diagonal. Trim and roughly chop the zucchini. Peel the garlic. Halve the lemon.

2
Roast the carrots

Transfer the sliced carrots to a baking sheet and toss with 2 tsp olive oil, just half the za’atar, and a pinch of salt and pepper. Roast until tender and blackened in spots, about 14 to 16 minutes.

3
Cook the vegetables

Place a large nonstick skillet over medium-high heat with 1 tsp olive oil. Once hot, add the chopped zucchini and cook, tossing occasionally, until tender and charred in places, about 3 to 5 minutes. Sprinkle vegetables with salt and cover with foil to keep warm.

4
Prepare the hummus

Drain and rinse the cannellini beans. Add the roasted za’atar carrots, garlic, just 2 tbsp lemon juice, just half of the beans, tahini, and ½ tsp salt to a food processor. Pulse to combine, then with the motor running, drizzle in 2 tbsp olive oil and 2 tbsp water, blending until smooth. Taste the roasted carrot hummus and adjust seasoning with salt.

5
Finishing touches

Pop the flatbread into the oven to toast, about 5 to 7 minutes. Remove from the oven and cut into 8 triangles. Add the arugula to a medium bowl and toss with any remaining lemon juice and a pinch of salt and pepper.

6
Serve

Spread the roasted carrot hummus on the bottom of large shallow bowls or plates. Top with arugula salad, sautéed zucchini, and remaining cannellini beans. Dollop bowls with Scallion Cashew Cheese and sprinkle with peppadews and remaining za’atar. Enjoy with warm flatbread. Enjoy!