This dish is winter and comfort all wrapped up in a bowl for me! So delicious, hearty and loaded with plant goodness – this is one you need to try.
Roasted Veggie Hummus Bowl
Course: Main Dishes, RECIPESDifficulty: EasyServings
servings
2
Prep time
minutes
10
Cooking time
minutes
25
Total time
35
minutesIngredients
3/4 cup Hummus
1 cup Cauliflower
1 tsp Cumin
2 tsp Sumac
1/3 cup Chickpeas
1 tbsp Olive Oil
1/2 Avocado
1 cup Brussels Sprouts
1 tsp Maple Syrup
1 tsp Balsamic Vinegar
1/2 cup Rocket
1 tbsp Dukkah
2 Lemon Wedges
1 tsp Celtic sea salt
1 tsp Onion Powder
1/4 cup Pickled Onion
Directions
- First, pre-heat oven to 200 degrees celsius. Chop cauliflower and brussels sprouts and place onto a lined baking tray with chickpeas. However, ensure the chickpeas are not wet because you will struggle to get crispy chickpeas in the oven otherwise.
- Drizzle olive oil across the veggies and chickpeas. Sprinkle the sumac and cumin onto the cauliflower. Drizzle the balsamic vinegar and maple syrup on the brussels sprouts. Sprinkle onion powder on the chickpeas. Ensure everything is seasoned with the Celtic sea salt. Roast veggies and chickpeas for up to 25 minutes or until crispy. You may need to turn over veggies half way.
- In the meantime, plate up your hummus, pickled onion, rocket and avocado. Once everything is roasted, place brussels sprouts, chickpeas and cauliflower on top. Sprinkle over dukkah and serve with a lemon wedge.
Notes
- Ensure the chickpeas are not wet so they will crisp up nicely in the oven.
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