Beetroot hummus Buddha bowls

Total time: 1hr 05m
Preparation Time: 40m

For 2 people


Lauren  - laurencariscooks

Nutritional Information

Contains 806 Kcal, 41g Protein, 61g Carbohydrates, 42g Fat


  • Hummus
  • 125 g boiled beets, cut into pieces
  • 1 tin chickpeas (approx. 400 g), drained, 2 tbsp liquid retained
  • 0.33 cucumber, cut into pieces
  • 1 garlic clove
  • 3 tbsp tahini
  • 0.5 tsp ground cumin
  • 2 tbsp lemon juice
  • 0.5 tsp salt
  • Roasted vegetables & tofu
  • a little salt
  • 1 aubergines, cut into approx. 0.5 cm slices
  • 250 g tofu, cut into approx. 2.5 cm cubes
  • a little pepper
  • 250 g cherry tomatoes, halved
  • Remaining ingredients
  • 0.33 cucumber, thinly sliced
  • 1 avocado, sliced
  • 150 g black beans (tinned), rinsed, drained
  • salt and pepper to taste
  • 1 tsp sesame seeds

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  • 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.
  • 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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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