Roasted Veg, Couscous and Capsicum Hummus Buddha Bowl

Roasted Veg, Couscous and Capsicum Hummus Buddha Bowl

A vibrant and nourishing bowl that's as satisfying as it is wholesome. Loaded with fibre, plant-based protein, healthy fats, and bold flavour. This easy-to-make meal features creamy capsicum hummus, roasted root vegetables, fluffy couscous, hearty chickpeas, and creamy avocado. Perfect for a midweek lunch, with plenty of leftovers to power you through the next few days.

Prep Time: 10 Minutes

Cook Time: 50 Minutes

Serves: 3

Ingredients:

Easy Capsicum Hummus:

• 2 capsicums, halved and deseeded
• 1/2 brown onion, halved
• 3 cloves garlic, skin on
• 1/3 cup store-bought hummus
• 1 tbsp tamari
• juice of half a lemon
• 1/4 tsp smoked paprika
• 1/4 cup soy milk, plus more if needed
• pinch of salt and pepper

Roasted Vegetables:

• 2 carrots, halved lengthwise
• 4 potatoes, diced
• 1/2 head cauliflower, chopped into florets
• 3 tbsp extra virgin olive oil
• pinch of salt and pepper

Couscous:

• 1 cup couscous
• 1 cup vegetable stock

Other:

• 1 can (400g) chickpeas, drained and rinsed
• 1 avocado, sliced

Garnish:

• fresh parsley
• sesame seeds

Preparations:

1. Preheat the oven to 200°C and line two baking trays with baking paper.


2. Spread the carrot, potatoes and cauliflower over the baking tray. Drizzle over the olive oil and season well with salt and pepper. Roast in the oven for 45 to 50 minutes, or until the vegetables are tender and charred.


3. Spread the capsicum, onion and garlic cloves over a baking tray. Drizzle over the olive oil and season well with salt and pepper. Roast in the oven for 35 to 40 minutes, or until the capsicum is tender and charred.


4. To a food processor or blender, add the roasted capsicum, onion, garlic (squeezed out of skin), hummus, tamari, lemon juice, smoked paprika and soy milk. Process until smooth, adding more soy milk if needed.


5. Pour the vegetable stock into a saucepan and bring to a boil. Add the couscous, stir and remove from heat. Allow to rest covered for 5 minutes, and fluff with a fork.


6. To build the buddha bowl, spread the capsicum hummus over the base. Top with the couscous, roasted vegetables, chickpeas and avocado. Garnish with parsley and sesame seeds and serve.

 

Watch the video: https://www.youtube.com/embed/eQ6J5Tx0MKU

Source URL: https://chloeevegan.com/recipe/roasted-veg-couscous-and-capsicum-hummus-buddha-bowl/

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