Hummus bowls made with fresh carrots and arugula, za’atar roasted cauliflower and chickpeas, quinoa, and beautiful beet hummus. Top with crumbled feta to make this vegan recipe vegetarian.
2beetsstems and roots removed, or pre-cooked beets cubed
1head cauliflowercut into bit size florets
2tablespoonsolive oildivided
1tablespoonza’atar
15ouncescanned chickpeasrinsed, drained, and patted dry
1cupbeet hummus
3cupscooked quinoa
2carrotsshredded
2cupsarugula
⅔cupmicrogreens
4ouncescrumbled feta cheese
Pita breadwarmed, (optional)
Instructions
Preheat the oven to 400ºF.
If you don’t have cooked beets on hand, wrap each one tightly in aluminum foil and place in the oven for 60 minutes or until tender when unwrapped and pierced with a fork.
Meanwhile, arrange the cauliflower in a single layer on a large, rimmed baking sheet and toss with 1 tablespoon olive oil and the za’atar. Place in the oven with the beets and cook for 15 minutes.
Stir the cauliflower and move it over to one side of the pan. To the other side, add the chickpeas and toss with 1 tablespoon olive oil. Return to the oven for 30 minutes, stirring the cauliflower and chickpeas once.
In a shallow bowl or rimmed plate, spread ¼ cup hummus along the bottom. Top with cooked quinoa, shredded carrots, cauliflower, chickpeas, beets, arugula, microgreens, and feta. There’s really no need to measure these ingredients, just add them to your preference.
Serve with warmed pita bread if desired.
Video
Notes
Nutritional information is an estimate and may vary based on the ingredients you choose. This is a loose recipe and you can add as much or as little of an ingredient as you like, swapping in other ingredients as needed.
Tips for customizing hummus bowls
Leave off the cheese to make them vegan
Use plain or store bought hummus
Add whatever leftover roasted veggies you have on hand
Add fresh diced cucumbers, red onion, and tomatoes
Swap the quinoa for your other favorite grain such as bulgur, rice, or farro