Best Beet Hummus Buddha Bowl

Coming up with fresh lunch ideas that are both healthy and satisfying can feel like a real puzzle, especially when you’re trying to squeeze in proper meals between back-to-back meetings or busy afternoons running errands. We’ve all had those days when a basic sandwich just doesn’t cut it, and eating the same old salad starts to feel pretty boring.

That’s why this beet hummus buddha bowl has become my go-to lunch solution: it’s packed with good-for-you ingredients, takes minimal prep time, and you can easily mix and match toppings based on what’s in your fridge.

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What to Serve With Buddha Bowls?

Buddha bowls are already pretty complete meals, but there are some tasty ways to round them out! A warm piece of pita bread or naan makes a perfect companion for scooping up any extra beet hummus and grains from the bowl. Since Buddha bowls are often served room temperature or cold, I like to pair them with a hot cup of ginger tea or miso soup for a nice temperature contrast. If you’re looking to bump up the protein, you could add a soft-boiled egg or some grilled tofu on the side – both work really well with the earthy flavors of beets.

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Beet Hummus Buddha Bowl

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Preparation Time	10-15 minutes
Cooking Time	25-30 minutes
Total Time	35-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1400-1600
• Protein: 80-90 g
• Fat: 70-80 g
• Carbohydrates: 110-120 g

Ingredients

For the roasted beetroot:

• 1 pinch salt
• 1 tbsp olive oil
• 1 pinch black pepper
• 1 large beet

For the hummus:

• 2 tbsp lemon juice (freshly squeezed for best flavor)
• 1/4 cup tahini (I use Baron’s brand for its smooth texture)
• 1 can chickpeas
• 1/2 tsp salt
• 1 garlic clove (peeled and roughly chopped)

For the bowl assembly:

• 1 cup roasted sweet potatoes (cut into 1-inch cubes)
• 1 cup fresh spinach leaves
• 1 tbsp olive oil
• 1/2 avocado
• 1 tbsp pumpkin seeds

Step 1: Roast the Beetroot

Preheat your oven to 200°C (400°F).

Peel and chop the beetroot into small cubes.

Place the cubed beetroot on a baking tray, drizzle with olive oil, and season with salt and pepper.

Roast in the oven for about 25-30 minutes or until tender.

Step 2: Prepare the Hummus

While the beetroot is roasting, begin making the hummus.

In a food processor, blend cooked chickpeas, tahini, lemon juice, garlic, and a pinch of salt until you achieve a smooth consistency.

Step 3: Combine Beetroot with Hummus

Once the roasted beetroot is done, allow it to cool slightly.

Add the roasted beetroot to the hummus mixture in the food processor and blend again until everything is well combined.

The beetroot will give the hummus a vibrant color and unique flavor.

Step 4: Prepare Additional Bowl Ingredients

While the beetroot hummus is blending, prepare your choice of additional vegetables for the Buddha bowl.

Consider options like roasted sweet potatoes, fresh spinach, or sliced avocado to add a variety of flavors and textures.

Step 5: Assemble the Buddha Bowl

Begin assembling your Buddha bowl by placing a generous scoop of beetroot hummus at the base of your bowl.

Arrange the assorted vegetables over the hummus.

For added texture and flavor, drizzle with more olive oil and sprinkle with seeds or nuts.

Step 6: Serve and Enjoy

Once your Buddha bowl is assembled, it is ready to be served.

Enjoy your nutritious and colorful meal right away.

The flavors are best when fresh, and the textures make for a delightful eating experience.