(3.5⭐️) 💚
More of a weekend job, high effort in regards to washing up but worth the effort, SO much fibre and good stuff.
At A Glance
| Quick | Look |
|---|---|
| Serves | 2 |
| Time | 1 hrs 30 mins |
| Calories | 450 kcal/serving |
What You'll Need
Main
| Ingredients | Quantity |
|---|---|
| Chickpeas (tinned, drained, rinsed) | 400g |
| Cooked Beetroot (wedges) | 250g |
| Tahini | 15g |
| Lemon | x1 |
| Bulgur Wheat | 100g |
| Butternut Squash (cubed) | 160g |
| Tenderstem Broccoli | 160g |
| Garlic | x4 cloves |
| Ground Cumin | 1 teaspoon |
| Rocket | 50g |
| Mixed Seeds | 1 tablespoon |
| EV Olive Oil | x |
Method
Preparation
-
In a food processor, blitz the following until smooth to make beetroot hummus:
- Half of the tinned chickpeas (200g)
- Half of the beetroot wedges (125g)
- Tahini
- Squeeze of lemon juice (save a couple of wedges for garnish)
- 1 Tablespoon of olive oil
- 1 Tablespoon of water
- Generous pinch of salt
Cooking
- Cook the bulgur wheat according to instructions.
- Roast the following in an air fryer for 12 minutes at 180 °C:
- Butternut squash cubes
- Half of the beetroot wedges (125g)
- Half of the tinned chickpeas (200g)
- Tenderstem broccoli
- Garlic cloves with skin on
- Toss in olive oil, cumin, and salt and pepper
- Once roasted, in a small bowl, mash/mix together to create the garlic dressing:
- Squeeze the insides of the garlic cloves, discarding the skin
- Squeeze of lemon juice
- 2 Tablespoons of olive oil
- Pinch of salt and pepper
Service
- Order all components together (separated so each segment of the bowl has one component) including:
- Rocket
- Beetroot hummus
- Bulgur wheat
- Roasted butternut squash cubes
- Roasted beetroot wedges
- Roasted chickpeas
- Roasted tenderstem broccoli
- Lemon wedge
- Drizzle over the garlic dressing and chuck some mixed seeds on top.
Notes
Chuck whatever else you want in as well: avocado, sauerkraut etc.