Beetroot hummus Buddha bowls

Name: Beetroot hummus Buddha bowls
Prep time: 40 min
Total time: 65 min
Yield: 2
Ingredients: 3 tbsp tahini (sesame paste); 250 g tofu; 125 g boiled beets; ⅔ cucumbers; 1 garlic cloves; 1 aubergines; 250 g cherry tomatoes; 1 avocados; 150 g black beans; 1 tin chickpeas; 2 tbsp lemon juice; ½ tsp ground cumin; ½ tsp salt; a little salt; a little pepper; salt and pepper to taste; 1 tsp sesame seeds

main dish salad vegetable dishes

Total: 1 hr 5 min. | Active: 40 min.

vegan, lactose-free, gluten-free

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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!

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Ingredients

for 2 person

Hummus
1 tin	chickpeas (approx. 400 g), drained, 2 tbsp liquid retained
125 g	boiled beets, cut into pieces
⅓	cucumber, cut into pieces
1	garlic clove
3 tbsp	tahini (sesame paste)
2 tbsp	lemon juice
½ tsp	ground cumin
½ tsp	salt

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

Remaining ingredients
⅓	cucumber, thinly sliced
1	avocado, sliced
150 g	black beans (tinned), rinsed, drained
	salt and pepper to taste
1 tsp	sesame seeds

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.

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