Beetroot Hummus Bowl with Chicken

and Buckwheat
In this recipe, you'll make hummus from scratch, using beetroot and chickpeas.
Cals 984 · Prot 77 · Carbs 114 · Fat 31
Quick & Easy
Low Carb
20 min
Beetroot Hummus Bowl with Chicken and Buckwheat
In this recipe, you'll make hummus from scratch, using beetroot and chickpeas.
Cals 984 · Prot 77 · Carbs 114 · Fat 31
Quick & Easy
Low Carb
Ingredients
Bowl
Chicken breast
400 Grams
Buckwheat
150 Grams
Olive oil
2 Tbsp
Baby spinach
60 Grams
White balsamic vinegar 14*
15 ML
Dijon mustard 13*
6 Grams
Honey
15 Grams
Almond flakes 1*2*
30 Grams
Black sesame seeds 3*
10 Grams
Beetroot Hummus
Chickpeas
240 Grams
Garlic cloves
1 Piece
Cooked beetroot
200 Grams
Tahini 3*
40 Grams
Lemon
1 Piece
Smoked sea salt
2 Grams
Olive oil
2 Tbsp

Allergens

*14 Sulphur Dioxide, *13 Mustard, *1 Peanuts, *2 Tree Nuts, *3 Sesame Seeds
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 4115 / 984
Fats (g) 30.6
of which saturated (g) 3.7
Carbohydrates (g) 114
of which sugars (g) 22
Fibers (g) 24.8
Proteins (g) 77.3
Salt (g) 2.7
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil buckwheat

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.
Fry chicken

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.
Make hummus

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.
Prep

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.
Assemble

5 Assemble

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