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Beetroot hummus Buddha bowls
40 m active | 1 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 806
  • Fat about 42g
  • Carbohydrates about 61g
  • Protein about 41g
This is needed
This is needed for 2 people
  • 125 g boiled beets, cut into pieces
  • 1 tin chickpeas (approx. 400 g), drained, 2 tbsp liquid retained
  • 0.33 cucumber, cut into pieces
  • 1 garlic clove
  • 3 tbsp tahini
  • 0.5 tsp ground cumin
  • 2 tbsp lemon juice
  • 0.5 tsp salt
Roasted vegetables & tofu
  • a little salt
  • 1 aubergine, cut into approx. 0.5 cm slices
  • 250 g tofu, cut into approx. 2.5 cm cubes
  • a little pepper
  • 250 g cherry tomatoes, halved
Remaining ingredients
  • 0.33 cucumber, thinly sliced
  • 1 avocado, sliced
  • 150 g black beans (tinned), rinsed, drained
  • salt and pepper to taste
  • 1 tsp sesame seeds
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And that's how it's done
And that's how it's done
Using a blender, puree all of the ingredients along with the reserved chickpea liquid until smooth.
Roasted vegetables & tofu
Place the aubergines and tofu on a baking tray lined with baking paper (leaving space on one side for the tomatoes), season. Roast for approx. 25 mins. in the centre of an oven preheated to 180°C. Add the tomatoes to the tray after 15 mins., season and cook for a further 10 mins.
Remaining ingredients
Plate up the cucumber, avocado and beans in 2 bowls, season. Serve the roasted vegetables and tofu alongside, place the hummus in the middle. Sprinkle with sesame seeds before serving.