Roasted Beet & Hummus Bowl Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

Trim beet greens close to the base and scrub beets under running water to remove dirt. Pat dry.

Toss the whole beets with 2 tbs olive oil, 1 tsp sea salt and 1 tsp black pepper in a bowl until evenly coated. Place on the prepared baking sheet spaced apart.

Roast for 45–60 minutes, turning once halfway, until a knife easily slides into the center. Cooking time depends on beet size.

Remove from oven and let cool slightly. When cool enough to handle, rub off skins with paper towels or peel with a paring knife. Slice into wedges or 1/2-inch rounds and keep warm.

Place drained chickpeas, tahini, lemon juice, smashed garlic, 1 tbs olive oil, 1/2 tsp cumin and 1/2 tsp sea salt into a food processor.

Pulse to combine, then process while streaming in reserved chickpea liquid (or water) 1 tbs at a time until smooth and spreadable, about 1–2 minutes. Scrape down sides as needed. Adjust salt and lemon to taste.

Transfer hummus to a bowl and set aside. Optionally drizzle 1 tsp olive oil on top before serving.

Massage the kale: place sliced lacinato kale in a bowl, add a pinch of sea salt and 1 tsp of the dressing (see next section) or 1 tsp olive oil and massage with hands for 1–2 minutes until leaves darken and soften.

Combine shredded red cabbage, sliced cucumber, halved cherry tomatoes and thinly sliced red onion in a mixing bowl. Toss lightly to combine.

Whisk together 2 tbs olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp maple syrup (or honey), 1/2 tsp sea salt and 1/4 tsp black pepper in a small bowl until emulsified.

Dress the cabbage-veg mix with about half the dressing and toss. Toss the massaged kale with the remaining dressing if needed; taste and adjust seasoning.

Assemble bowls: divide massaged kale among two bowls (about 1.5 cups kale per serving), add a generous spoonful (about 1/2 cup) of hummus to each, arrange roasted beet slices, a portion of dressed cabbage mix and sliced cucumber and tomatoes around the hummus.

Finish each bowl with a sprinkle of toasted pumpkin seeds or chopped walnuts, and crumbled feta or goat cheese if using. Serve with lemon wedges alongside for extra brightness.

Serve warm (beets) and room-temperature (hummus/veggies). Leftovers: store components separately in airtight containers in the refrigerator for up to 3 days.