Healthy, delicious and nutritious roasted beetroot hummus bowls with pita bread and oven roasted sheet pan vegetables giving you a yummy vegan filling meal! So pretty to look at, and so easy to make.
Over the last few years, I have discovered my love for pretty pink beets and have loved adding them to my diet in the form of a dip, a salad, kebabs, healthy burger or falafel. I have enjoyed all of these yummy vegetarian beetroot recipes (most of them being vegan) and havent stopped exploring ideas to create more recipes using beets! On a busy week night, or when I cant figure out, what to take with me for lunch to work, these beetroot hummus bowls top my list. They are perfect for meal prep, really healthy, very nutritious and full of flavour.
The hummus bowls (minus the pita) are gluten free and vegan, plus look how pretty do they look? The oven roasted veggies (comprising of carrots, cauliflower, sweet potato, more beets and red & yellow peppers) are tossed in cumin and lemon that elevate the entire flavour. The hero of the recipe is of course beetroot hummus, which I love making from scratch. Its so easy and so flavourful and really good for snacking (specially a healthy snack for someone like me who likes to snack mindlessly!)
To make beetroot hummus bowls, prepare your homemade roasted beetroot dip (hummus) using my recipe that comes with a video. While you prepare the hummus, the veggies are being nicely roasted on a sheet pan in the oven. Here's what all I like to use:
Toss these veggies in some olive oil and salt and transfer to a sheet pan. Let bake/ roast in the oven until they are nicely cooked and charred.
At this point, you choose to either build your bowls or store your veggies in a box and transfer to fridge - this is your meal prep for the next days. This recipe could be used as a snack or an appetizer or also a filling main dish! To build beetroot hummus veggie bowls, toss roasted veggies in cumin powder and lemon juice. There is natural sweetness from the beets, carrots and sweet potatoes and that gets well balanced with this tangy punchy addition. You could also add some smoked paprika at this point. Now spread some of that creamy smooth homemade beetroot hummus on your bowls, add delicious roasted veggies, sprinkle some freshly chopped coriander, some crunchy seeds and serve with some warm pita bread!
Fresh beetroot v/s pre cooked beets
You would need beetroot for both: hummus and roasted veggies. This recipe calls for fresh beetroot but feel free to use pre-cooked beetroot if you have access.
- For BEETROOT HUMMUS -> I prefer roasting the beetroot to make smooth and creamy beetroot hummus. Some people have tried boiling it. You could try to use pre-cooked beets, however I remain unsure how well that would blend with the chickpeas (when you make the hummus)
- For ROASTED VEGGIES -> It seems convenient to throw in some fresh beetroot together with the other vegetables to cook in the oven. However, you could save some time peeling, if you would like to add pre-cooked beets directly to the finished roasted veggie mix and then further toss with lemon and cumin.
More vegetarian and vegan beetroot recipes to try:
- beetroot and quinoa burgers
- vegan beetroot kebabs
- gluten free beetroot, carrot and corn falafel
- roasted beetroot, goats cheese and walnut salad
Beetroot Hummus Bowls with Sheet Pan Roasted Vegetables
- Yield: 3-4 servings 1x
Description
Healthy, delicious and nutritious roasted beetroot hummus bowls with pita bread and oven roasted sheet pan vegetables giving you a yummy vegan filling meal! So pretty to look at, and so easy to make.
Ingredients
- 1 medium yellow bell pepper (cut in chunks)
- 1 red bell pepper (cut in chunks)
- 1 medium carrot (thick cubes)
- 1 medium sweet potato (cut in chunks)
- 1 medium cauliflower (cut in florets)
- 1 medium beetroot (cut in chunks)* - see notes
- 2-3 tbsp olive oil (extra virgin)
- salt
- 1 1/2 tsp cumin powder
- 1 1/2 tbsp lemon juice or 1 lime
- 1 tsp smoked paprika (optional)
- roasted beetroot hummus (click here for full recipe & video)
- pita bread
- freshly chopped coriander for garnishing
- seeds (sunflower, melon etc.)
Instructions
- Pre heat the oven to 200 degree celsius and line a baking tray with parchment paper or use a sheet pan.
- To a large mixing bowl, add all the veggies, olive oil and salt. Mix well and transfer to the baking sheet and then the oven. Let cook/ bake/ roast for 20-25 mins. Transfer the roasted veggies to a large bowl and toss well with lemon juice and cumin powder. Add paprika if you like. Test for salt and keep aside.
- Prepare the beetroot hummus bowls: Spread homemade beetroot hummus to bowls, add roasted veggies and sprinkle with freshly chopped coriander. May be also add some seeds? Serve with warm pita bread.
Notes
Fresh beetroot v/s pre-cooked beets
You would need beetroot for both: hummus and roasted veggies. This recipe calls for fresh beetroot but feel free to use pre-cooked beetroot if you have access.
- For BEETROOT HUMMUS -> I prefer roasting the beetroot to make smooth and creamy beetroot hummus. Some people have tried boiling it. You could try to use pre-cooked beets, however I remain unsure how well that would blend with the chickpeas (when you make the hummus)
- For ROASTED VEGGIES -> It seems convenient to throw in some fresh beetroot together with the other vegetables to cook in the oven. However, you could save some time peeling, if you would like to add pre-cooked beets directly to the finished roasted veggie mix and then further toss with lemon and cumin.
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