Roasted Squash Nourish Bowl on Beet Hummus
This is beautiful food that nourishes the mind, body, and soul! Quick to prepare, packed with fibre, bright colours (antioxidants), and plant diversity — it’s a vibrant bowl that works wonderfully warm straight from the oven or cold as a refreshing salad the next day.
Takes 30 minutes
Serves 2
Ingredients
- ½ medium squash approx. 400g / 2½ cups
- 1 × 400g tin butter beans 250g / 1½ cups drained weight
- 1 tsp smoked paprika
- 2 tbsp tamari or soy sauce
- 3 tbsp olive oil divided
- Pinch sea salt
- 100 g ½ cup quinoa
- ½ tsp ground turmeric
- ½ cucumber
- 15 cherry tomatoes about 150g / 1 cup
- 20 g small handful / ¼ cup fresh coriander or parsley
- ½ fresh pomegranate
- 2 tbsp black sesame seeds
- 130 g ½ cup The Happy Pear Sweet Beet Hummus
Instructions
Roast the squash
- Preheat the oven to 200°C (392°F).
- Peel and slice ½ medium squash (approx. 400g) into half-moon slices.
- In a bowl, toss the squash with 1 tbsp olive oil, 1 tbsp tamari or soy sauce, and a generous pinch of salt.
- Spread evenly on a baking tray and roast for 25 minutes, until golden and tender.
Roast the butter beans
- Drain and rinse 1 tin (250g drained) butter beans.
- In the same bowl, mix them with 1 tbsp olive oil, 1 tbsp tamari, 1 tsp smoked paprika, and a pinch of salt.
- Spread on a separate baking tray and roast for 20 minutes at 200°C (392°F), until nice and crispy.
Cook the quinoa
- Rinse 100g quinoa under cold water.
- Add to a saucepan with ½ tsp ground turmeric and a pinch of salt.
- Cook according to the packet instructions (usually 12–15 minutes) until fluffy.
- Set aside to cool slightly.
Prepare the fresh toppings
- Finely dice ½ cucumber and 15 cherry tomatoes.
- Roughly chop 20g fresh coriander or parsley.
- De-seed ½ pomegranate by gently tapping the back with a wooden spoon.
Assemble the nourish bowls
- Divide 130g Sweet Beet Hummus between two plates or bowls, spreading it in a thick layer across the base.
- Spoon a generous serving of quinoa over each.
- Add the diced cucumber, tomatoes, and herbs.
- Layer on the roasted squash, then top with the crispy butter beans.
Finish and serve
- Sprinkle over the pomegranate seeds and 1 tbsp black sesame seeds per bowl.
- Drizzle with the remaining 1 tbsp olive oil, if desired.
- Serve warm or cold.