Roasted Carrot Hummus Bowls with Za’atar Vegetables & Cashew Cheese

Roasted Carrot Hummus Bowls

with Za’atar Vegetables & Cashew Cheese

dinner

Food Processor Squash Root Vegetables Nuts Lemon Fruit Cashews Cashew Cheese Carrot Beans/Legumes Grain Bowl Dinner Mediterranean High-Protein Summer Recipes Quick and Easy
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
770
FAT
26g
CARBOHYDRATES
114g
PROTEIN
31g

MAIN INGREDIENTS

  1. 3 carrots
  2. 1 zucchini
  3. 1 tbsp za'atar seasoning
  4. ½ cup bulgur wheat
  5. 1 multigrain flatbread
  6. 2 garlic cloves
  7. 1 lemon
  8. 13.4 oz cannellini beans
  9. 2 tbsp tahini
  10. 1 oz Peppadew® peppers
  11. 2 oz Treeline® Soft French-Style Cashew Cheese
  12. 3 tbsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: soy, tree nut (cashew), wheat
Nutrition

TOOLS

  • Food processor
  • Small saucepan with lid
  • Baking sheet

INSTRUCTIONS

1
Roast the vegetables

Preheat the oven to 425°F. Peel and thinly slice the carrots. Trim zucchini and cut into 4 inch sticks. Add sliced carrots to one side of a baking sheet, add zucchini sticks to the other side, and toss vegetables with 1 tbsp olive oil, just half the za’atar seasoning, and a pinch of salt and pepper. Roast until tender, 14 to 16 minutes. TIP: We'll use the oven again later 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 into 8 triangles.

3
Prepare the carrot hummus

Peel the garlic. Halve and juice the lemon. Drain and rinse the cannellini beans. Add roasted za’atar carrots, peeled 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, and blend until smooth. TIP: Add more oil or water as necessary to achieve a smooth consistency.

4
Serve

Add the 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 cashew cheese and sprinkle with remaining za’atar seasoning. Serve with toasted flatbread triangles. Enjoy!