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Roasted Carrot Hummus Bowls with Za’atar Vegetables & Cashew Cheese
2 or 4 Serving Dinner

Roasted Carrot Hummus Bowls

with Za’atar Vegetables & Cashew Cheese

Tags: High-Protein, Chef's Choice, Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
780
FAT
21g
CARBOHYDRATES
112g
PROTEIN
31g


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INGREDIENTS

  1. 3 carrots, peeled and thinly sliced
  2. 1 zucchini, trimmed and cut into 4-inch sticks
  3. 1 tbsp za'atar seasoning (divided)
  4. ½ cup bulgur wheat
  5. 1 multigrain flatbread
  6. 2 garlic cloves, peeled
  7. 1 lemon, juiced (divided)
  8. 13.4 oz cannellini beans, drained and rinsed (divided)
  9. 2 tbsp tahini
  10. 1 oz Peppadew® peppers
  11. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  12. 3 tbsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
Allergens: sesame, soy, tree nut (cashew), wheat
Tools: Food processor, Small saucepan with lid, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
780
FAT
21g
CARBOHYDRATES
112g
PROTEIN
31g


Get Recipes Delivered

INSTRUCTIONS

1
Roast the vegetables

Preheat the oven to 425°F. Add carrots to one side of a baking sheet and zucchini to the other side. Drizzle vegetables with 1 tbsp olive oil, and add just half the za’atar seasoning and a pinch of salt and pepper. Toss, and roast vegetables until tender, 18 to 20 minutes. (4-serving meal: use 2 tbsp olive oil) TIP: We'll use the oven again in the next step to toast the flatbread.

2
Cook the bulgur wheat

Add ½ cup water to a small saucepan and bring to a boil. Add bulgur, cover, remove saucepan from heat, and let sit until water is absorbed, about 15 minutes. Place flatbread in the oven to toast, 5 to 7 minutes. Cut flatbread into 8 triangles. (4-serving meal: use 1 cup water, 16 triangles)

3
Prepare the carrot hummus

Add roasted za’atar carrots, garlic, just 2 tbsp lemon juice, just half the cannellini beans, tahini, and ½ tsp salt to a food processor, and pulse to combine. With the motor running, slowly add 2 tbsp olive oil and 2 tbsp water, and blend the roasted carrot hummus until smooth. (4-serving meal: use just 4 tbsp lemon juice, 1 tsp salt, 4 tbsp olive oil, 4 tbsp water) TIP: Add more oil or water as necessary to achieve a smooth consistency.

4
Serve

Add remaining lemon juice to the cooked bulgur. Divide the roasted carrot hummus between large bowls. Top with bulgur, remaining beans, roasted za’atar zucchini sticks, and peppers. Dollop with herb garlic cheese and sprinkle with remaining za’atar seasoning. Serve with toasted flatbread. Enjoy!

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