Beetroot hummus Buddha bowls

Beetroot hummus Buddha bowls

Total: 1 hr 5 Min. | Active: 40 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 806 kcal
, Fat: 42 g
, Carbohydrate: 61 g
, Protein: 41 g

Buddha bowls are easy to prepare and make a healthy lunch or dinner. They are packed with protein, carbohydrates and plenty of fresh vegetables! In this recipe, the creamy homemade hummus is combined with baked tofu, beans and roasted vegetables. The result is a fresh and satisfying meal. Homemade hummus can't be beaten and is so easy to prepare. Chances are you'll be making your own hummus from now on!

Ingredients

2 people

Hint:


The original recipe with guaranteed success is for 2 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Hummus

1tin chickpeas (approx. 400 g), drained, 2 tbsp liquid retained
125g boiled beets, cut into pieces
cucumber, cut into pieces
1 garlic clove
3tbsp tahini
2tbsp lemon juice
½tsp ground cumin
½tsp salt

Roasted vegetables & tofu

1 aubergine, cut into approx. 0.5 cm slices
250g tofu, cut into approx. 2.5 cm cubes
a little salt
a little pepper
250g cherry tomatoes, halved

Remaining ingredients

cucumber, thinly sliced
1 avocado, sliced
150g black beans (tinned), rinsed, drained
salt and pepper to taste
1tsp sesame seeds
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How it's done

Hummus

Using a blender, puree all of the ingredients along with the reserved chickpea liquid until smooth.

Roasted vegetables & tofu

Place the aubergines and tofu on a baking tray lined with baking paper (leaving space on one side for the tomatoes), season.

Roast for approx. 25 mins. in the centre of an oven preheated to 180°C. Add the tomatoes to the tray after 15 mins., season and cook for a further 10 mins.

Remaining ingredients

Plate up the cucumber, avocado and beans in 2 bowls, season. Serve the roasted vegetables and tofu alongside, place the hummus in the middle. Sprinkle with sesame seeds before serving.

Good to know
Note: You're sure to have some hummus left over with this recipe. The rest can easily be kept in an airtight container in the fridge for up to five days.

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