Winter vegetable bowls

🥘 Ingredients

• beets 2
• olive oil 1 tbsp
• salt
• pepper
• carrots 2
• Brussels sprouts 6 oz
• olive oil 1 tbsp
• salt
• pepper
• amaranth ½ cup
• water 1 cup
• salt
• lettuce 1
• lemon 1
• salt
• pepper
• garlic 2
• chickpeas 13.4 oz
• tahini 2 tbsp
• salt ¼ tsp
• pepper
• olive oil 2 tbsp
• dukkah spice
• basil pesto 2 tbsp

1. 1

   Preheat the oven to 400°F.
2. 2

   Peel and dice the beets into ½ inch cubes. Add the beets to a baking sheet and toss with olive oil and a pinch of salt and pepper . Roast until fork-tender, about 25 minutes .
3. 3

   Peel and slice the carrots into ½ inch thick pieces. Trim and halve the Brussels sprouts . Add the vegetables to another baking sheet and toss with olive oil each and a pinch of salt and pepper . Roast until browned and crispy in places, about 15 minutes .
4. 4

   Add the amaranth , water , and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the grains are tender, about 20 minutes .
5. 5

   Trim the artisan lettuce and tear the leaves. Halve the lemon . Add the torn lettuce to a medium bowl and toss with just half the lemon juice and a pinch of salt and pepper .
6. 6

   Peel the garlic . Drain and rinse the chickpeas . In a food processor , combine just 1 cup of roasted beets, the remaining lemon juice, garlic, chickpeas, tahini , salt , and a pinch of pepper . With the motor running, drizzle in olive oil . Blend until smooth.
7. 7

   Spread the beet hummus into large shallow bowls or plates and sprinkle with dukkah spice . Top with the roasted Brussels, carrots, amaranth, lettuce, and the remaining roasted beets. Drizzle with basil pesto . Enjoy!