Rainbow Bowl with Roasted Veggies and Hummus
Ingredients
- sweet potato
- olive oil
- maple syrup
- fennel
- chilli flakes
- beetroot
- balsamic vinegar
- cauliflower
- chickpeas
- dukkah
- date syrup
- corn
- chipotle chilli
- lime salt
- bulgarwheat
- broccoli
- micro leaves
- fresh basil
- pine nuts
- carrots
- hummus
- tomato
- basil
- asparagus
- avocado
- baby micro greens
- cherry tomatoes
Preparation
Roast sweet potato in olive oil, maple syrup, fennel, and chilli flakes.
Glaze beetroot with balsamic vinegar.
Caramelize cauliflower and chickpeas with dukkah and date syrup.
Roast corn with chipotle chilli and lime salt.
Blanch broccoli in boiling salted water.
Prepare a bed of bulgarwheat, micro leaves, and fresh basil.
Top with pine nuts, roast carrot hummus, and tomato and basil dressing.
Assemble all components in a bowl for serving.
