Beetroot Hummus Bowl with Chicken

and Buckwheat

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low-carb
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low-carb
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Instructions

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1 Boil buckwheat

Rinse the buckwheat. Bring a large pot of salted water to the boil. Once boiling, add the buckwheat and cook for 15 min or until tender. Drain once tender and transfer to a bowl to cool slightly. 

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2 Fry chicken

Meanwhile, heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. 

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3 Make hummus

Meanwhile, drain the chickpeas. Peel the garlic. Chop the beetroot into wedges. To a food processor, add the drained chickpeas, half of the beetroot, the garlic, tahini, a squeeze of lemon juice, a generous pinch of smoked salt and a good glug of olive oil. Blitz well until smooth.

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4 Prep

Rinse the baby spinach. In a large bowl, whisk the olive oil, white balsamic vinegar, Dijon and honey with a pinch of the remaining smoked sea salt. Add the drained buckwheat, almond flakes and spinach leaves.

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5 Assemble

Top the buckwheat and spinach leaves with the beetroot hummus, chicken and the remaining beetroot wedges. Garnish with the black sesame seeds

Tips for fussy eaters

Make regular hummus and serve the beetroot to the side.

Pro tip

Add an ice cube to the hummus as you are blending it - this will make it extra smooth.

In this recipe, you'll make hummus from scratch, using beetroot and chickpeas.

Cooking Time: 20 min

Equipment Required: Food processor

Cals 995 · Prot 73 · Carbs 110 · Fat 33

Dairy-Free

Ingredients

Number of people

Bowl

Chicken breast 400 Grams
Buckwheat 150 Grams
Olive oil 2 Tbsp
Baby spinach 60 Grams
White balsamic vinegar 15 ML
Dijon mustard 6 Grams
Honey 15 Grams
Almond flakes 30 Grams
Black sesame seeds 10 Grams

Beetroot Hummus

Chickpeas 240 Grams
Garlic cloves 1 Piece
Cooked beetroot 200 Grams
Tahini 40 Grams
Lemon 1 Piece
Smoked sea salt 2 Grams
Olive oil 2 Tbsp

In this recipe, you'll make hummus from scratch, using beetroot and chickpeas.

Cooking Time: 20 min

Equipment Required: Food processor

Cals 995 · Prot 73 · Carbs 110 · Fat 33

Dairy-Free

Instructions

photo

1 Boil buckwheat

Rinse the buckwheat. Bring a large pot of salted water to the boil. Once boiling, add the buckwheat and cook for 15 min or until tender. Drain once tender and transfer to a bowl to cool slightly. 

photo

2 Fry chicken

Meanwhile, heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. 

photo

3 Make hummus

Meanwhile, drain the chickpeas. Peel the garlic. Chop the beetroot into wedges. To a food processor, add the drained chickpeas, half of the beetroot, the garlic, tahini, a squeeze of lemon juice, a generous pinch of smoked salt and a good glug of olive oil. Blitz well until smooth.

photo

4 Prep

Rinse the baby spinach. In a large bowl, whisk the olive oil, white balsamic vinegar, Dijon and honey with a pinch of the remaining smoked sea salt. Add the drained buckwheat, almond flakes and spinach leaves.

photo

5 Assemble

Top the buckwheat and spinach leaves with the beetroot hummus, chicken and the remaining beetroot wedges. Garnish with the black sesame seeds

Tips for fussy eaters

Make regular hummus and serve the beetroot to the side.

Pro tip

Add an ice cube to the hummus as you are blending it - this will make it extra smooth.

Ingredients

Number of people

Bowl

Chicken breast 400 Grams
Buckwheat 150 Grams
Olive oil 2 Tbsp
Baby spinach 60 Grams
White balsamic vinegar 15 ML
Dijon mustard 6 Grams
Honey 15 Grams
Almond flakes 30 Grams
Black sesame seeds 10 Grams

Beetroot Hummus

Chickpeas 240 Grams
Garlic cloves 1 Piece
Cooked beetroot 200 Grams
Tahini 40 Grams
Lemon 1 Piece
Smoked sea salt 2 Grams
Olive oil 2 Tbsp
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