Winter Vegetable Bowls
with Beet Hummus & Dukkah Spice
- 2 red beets
- 2 carrots
- 6 oz Brussels sprouts
- ½ cup amaranth
- 1 head artisan lettuce
- 1 lemon
- 2 garlic cloves
- 13.4 oz chickpeas
- 2 tbsp tahini
- 1 tbsp dukkah spice
- 2 tbsp vegan basil pesto
- 1 tbsp + 2 tsp vegetable oil*
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Food processor
- Small saucepan
- 2 baking sheets
Preheat the oven to 400°F. Peel and dice the beets into ½ inch cubes. Add the beets to a baking sheet and toss with 1 tbsp vegetable oil and a pinch of salt and pepper. Roast until fork-tender, about 20 to 25 minutes.
Peel and slice the carrots into ½ inch thick pieces. Trim and halve the Brussels sprouts. Add the vegetables to another baking sheet and toss with 1 tsp vegetable oil each and a pinch of salt and pepper. Roast until browned and crispy in places, about 12 to 15 minutes.
Add the amaranth, 1 cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the grains are tender, about 15 to 20 minutes.
Trim the artisan lettuce and tear the leaves. Halve the lemon. Add the torn lettuce to a medium bowl and toss with just half the lemon juice and a pinch of salt and pepper.
Peel the garlic. Drain and rinse the chickpeas. In a food processor, combine just 1 cup of roasted beets, the remaining lemon juice, garlic, chickpeas, tahini, ¼ tsp salt, and a pinch of pepper. With the motor running, drizzle in 2 tbsp olive oil. Blend until smooth.
Spread the beet hummus into large shallow bowls or plates and sprinkle with dukkah spice. Top with the roasted Brussels, carrots, amaranth, lettuce, and the remaining roasted beets. Drizzle with basil pesto. Enjoy!