Beetroot Hummus and Roast Veg Bowl

A colourful bowl of roasted vegetables over beetroot hummus with grains and fresh greens.

SHOPPING LIST

• beetroot250g
• chickpeas1 tin
• tahini2 tbsp
• lemon1
• garlic1 clove
• sweet potato2
• red onion1
• olive oil3 tbsp
• couscous200g
• spinach100g
• salt1 tsp

METHOD

1. 1Heat the oven to 200C and chop the sweet potato and red onion into chunks.
2. 2Toss with 2 tbsp oil and salt and roast for 30 minutes.
3. 3Blend the beetroot, drained chickpeas, tahini, lemon juice and garlic into a hummus.
4. 4Cover the couscous with boiling water and leave for 5 minutes, then fork through.
5. 5Wilt the spinach in the remaining oil.
6. 6Spoon the hummus into bowls and top with couscous, roast veg and spinach.

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