Beetroot Hummus Brekkie Bowl

Serves 2

About this recipe

As you may know, I am a big advocate of a savoury breakfast as it’s a great opportunity to get in a couple of portions of veggies and some good sources of fibre. This recipe is based around a simple beetroot hummus recipe and then you can really add whatever you fancy.

To make a balanced bowl, I would recommend trying to get some source of fibre-rich carbohydrates. I’ve used mixed black and white quinoa, but why not try buckwheat, wholegrain couscous, freekeh or even puy lentils.  There are now a great range of pre-cooked mixed grains available in supermarkets in pouches all ready to be quickly cooked – although I often try to steer away from convenience foods, I do find these pouches are great store cupboard staples to have in stock.

Along with a source of carbohydrates, I try and add some dark leafy greens like rocket or spinach – great sources of micronutrients including minerals such as iron and vitamin K that are key for those following a plant based diet.

This recipe makes a little more hummus than you may need for two portions – but it lasts for 3-5 days in the fridge, so brilliant to have for lunches during the week.


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Ingredients

For the hummus (makes enough for 2 bowls + leftovers)

  • 150g Chickpeas/ white beans
  • 100g Cooked beetroot
  • Salt and pepper
  • 1-2 tbsp Olive oil
  • 1 tbsp Tahini paste
  • Lemon juice to taste
  • Handful of fresh dill or parsley (plus extra for garnishing)

To serve with

  • 80g Mixed quinoa
  • 2 Eggs (soft boiled) – also works well with chunks of tofu or grilled halloumi
  • 2 Handfuls of rocket /salad leaves
  • 1 tbsp Mixed seeds
Instructions

Begin by putting your grains on to cook by following the instructions on the back of the packet. If using pre-cooked grains that just need to be re-heated in the microwave, leave this step until everything else is ready.

Next, boil your eggs, I recommend cooking in boiling water for 5-6 minutes for soft boiled. However, cooking times will depend on your preference and also the size of the egg.

While everything is cooking, make your hummus by simply combining all the ingredients in a food processor and blitz until smooth. Taste for seasoning, add a little more salt, pepper or lemon juice if needed.

Plate up your breakfast bowls starting with a generous dollop of hummus and then layering up your grains, egg and greens. Finish with a sprinkling of mixed seeds, a little more chopped fresh herbs and a drizzle of olive oil.


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