Colourful, nutritious and packing a punch with the crunch-factor, this butternut squash and caramelised onion buddha bowl can be easily batch cooked and kept in the fridge for a healthy mid-week lunch or dinner.
1 medium butternut squash
2 red onions, in chunks
For the Hummus:
1 tin chickpeas, drained
1 garlic clove, peeled
½ tsp each: ground cumin, smoked paprika
2 tbsp lemon juice
3 tbsp tahini
2 tbsp olive oil
Ice cold water
For the Bowl:
4 handfuls rocket
4 tbsp pomegranate
4 tbsp dukkha or toasted seeds/nuts
Salt and black pepper
1 avocado, cubed
1. Preheat the oven to 160 fan/180*C and line two baking trays with parchment paper.
2. Slice the butternut squash in half lengthways, scoop out the seeds and then slice in chunks or rings. Add the squash and the red onion chunks to the baking tray and drizzle with olive, salt and black pepper. Roast for 30-40 minutes or until cooked through.
3. Cook the quinoa according to packet instructions, drain and leave to one side.
4. To make the hummus, add the drained chickpeas, garlic clove, ground cumin, smoked paprika, lemon juice and tahini to a food processor or blender and blend until combined. Pour in the olive oil and process again. Now with the power running, slowly add in ice cold water, about 6 tbsp worth and continue to blend until smooth and creamy.
5. To serve, divide the quinoa between 4 plates, top with the rocket, roasted vegetables, some hummus, pomegranate, dukkha and some cubed avocado.
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