Beetroot Houmous Buddha Bowl

Recipe provided by Yakult, Preferred Performance Nutrition Supplier of the UKSI

Beetroot gets its glorious colour from a polyphenol called betalain. Betalains have been shown to have antioxidant and anti-inflammatory properties, and help promote the growth of beneficial bacteria

Prep: 15 minutes plus cooling
Cook: 30 minutes
Serves: 4

Ingredients

1 raw beetroot, washed and cut into 8 wedges
2 tbsp olive oil, plus extra for brushing
½ tsp ground cumin
75g quinoa, plus 1 tbsp set aside
2 small courgettes
2 carrots
400g can chickpeas, drained and rinsed
1½ lemons, juiced
1 clove garlic
50g tahini
80g radishes, thinly sliced
100g rocket
50g hazelnuts, roughly chopped

Method

1. Preheat oven to 180oC, gas mark 4.

2. Place the beetroot on a baking tray, brush with a little olive oil and season with ¼ tsp cumin. Roast for 20 minutes and allow to cool.

3. Meanwhile, cook the quinoa (per instructions on pack) for 20 minutes until tender and drain well.

4. Slice courgettes and carrots into ribbons using a vegetable peeler, place in a roasting tray, toss in 1 tbsp oil and season with remaining cumin and cook for 10 minutes or until tender, allow to cool.

5. To make the houmous, add the cooled beetroot, chickpeas, juice of one lemon, garlic, tahini and remaining olive oil to a food processor and blend until smooth.

6. Heat a large frying pan over a high heat, add the 1 tbsp quinoa seeds fry for 1-2 minutes.

7. Combine courgette and carrot ribbons with radishes, rocket and cooked quinoa in a large serving bowl, sprinkle with fried quinoa, hazelnuts and remaining lemon juice. Serve with the houmous on the side.

Tip: This colourful dish makes a delicious sharing lunch for family and friends. Serve with toasted wholemeal pitta bread for additional plant points.

Nutritional information

Per serving
Energy (kcal) 355 kcal
Fat 19g
Of which saturates 2g
Carbohydrates 26g
Of which sugars 4.6g
Fibre 9.6g
Protein 15g
Salt 0.09g