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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: Gluten-Free High-Protein Soy-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
690
FAT
20g
CARBOHYDRATES
96g
PROTEIN
29g


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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 millet
  5. 2 garlic cloves, peeled
  6. 1 lemon, juiced (divided)
  7. 13.4 oz cannellini beans, drained and rinsed (divided)
  8. 2 tbsp tahini
  9. 1 oz pickled peppers
  10. 1 cucumber, sliced diagonally
  11. 2 oz Treeline® Dairy-Free Herb Garlic Cheese
  12. 1 head romaine lettuce, trimmed and leaves separated
  13. 3 tbsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: sesame, tree nut (cashew), wheat
Tools: Food processor, Small saucepan with lid, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
690
FAT
20g
CARBOHYDRATES
96g
PROTEIN
29g


Get Recipes Delivered

INSTRUCTIONS

1
Roast the vegetables

Preheat the oven to 425°F. Add carrot to one side of a baking sheet and zucchini to the other side. Drizzle vegetables with 1 tbsp olive oil, add just half the za’atar seasoning and a pinch of salt and pepper, and toss. Roast vegetables until tender, 18 to 20 minutes.

2
Cook the millet

Add millet to a small saucepan and toast over medium-high heat until aromatic and beginning to pop. Add 1 cup water, sprinkle with salt, and bring to a boil. Cover and reduce heat to low. Cook until grains are tender and water is absorbed, 15 to 20 minutes.

3
Prepare the carrot hummus

Add roasted za’atar carrots, garlic, just 2 tbsp lemon juice, just half the 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. Blend the roasted carrot hummus until smooth. TIP: Add more oil or water as needed to achieve a smooth consistency.

4
Serve

Add remaining lemon juice to the cooked millet. Divide roasted carrot hummus between large bowls. Top with millet, remaining beans, roasted za’atar zucchini sticks, peppers, and cucumber. Dollop with herb garlic cheese and sprinkle with remaining za’atar seasoning. Serve with romaine leaves on the side for dipping or making roll-ups. Enjoy!

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