1400 700 vegan wintervegetablebowlswithbeethummus horizontal

Winter Vegetable Bowls

with Beet Hummus & Dukkah Spice

dinner

Seasonal Menu One bowl Winter Recipes Gluten-Free High-Protein Soy-Free Mediterranean Grain Bowl Beans/Legumes Hearty Vegetables Leafy Greens Nuts Root Vegetables Dinner
SERVINGS
2 6
PREP & COOK TIME
40 min
CALORIES
850
FAT
28g
CARBOHYDRATES
115g
PROTEIN
39g

MAIN INGREDIENTS

  1. 2 red beets
  2. 2 carrots
  3. 6 oz Brussels sprouts
  4. ½ cup amaranth
  5. 1 head artisan lettuce
  6. 1 lemon
  7. 2 garlic cloves
  8. 13.4 oz chickpeas
  9. 2 tbsp tahini
  10. 1 tbsp dukkah spice
  11. 2 tbsp vegan basil pesto
  12. 1 tbsp + 2 tsp vegetable oil*
  13. 2 tbsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Food processor
  • Small saucepan
  • 2 baking sheets

INSTRUCTIONS

1
Roast the beets

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.

2
Roast the carrots and sprouts

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.

3
Cook the amaranth

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.

4
Prepare the greens

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.

5
Make the beet hummus

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.

6
Serve

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!