Vibrant winter bowl with roasted squash, sweet potatoes, and bell peppers over creamy butter bean hummus with crunchy toasted seeds.
# What You’ll Need:
→ Vegetables
01 - 1 medium butternut squash, peeled and cubed (approximately 24.7 oz)
02 - 2 medium sweet potatoes, peeled and cubed (approximately 17.6 oz)
03 - 2 red bell peppers, seeded and sliced
04 - 2 tablespoons olive oil
05 - Salt and pepper to taste
→ Hummus
06 - 1 can (14.1 oz) butter beans, drained and rinsed
07 - 2 tablespoons tahini
08 - 2 tablespoons fresh lemon juice
09 - 1 clove garlic, crushed
10 - 3 tablespoons extra-virgin olive oil
11 - 1/2 teaspoon ground cumin
12 - Salt and pepper to taste
13 - 2 to 3 tablespoons water as needed
→ Toppings
14 - 3 tablespoons mixed seeds (pumpkin, sunflower, sesame)
15 - 2 tablespoons fresh parsley, chopped
16 - 1 teaspoon smoked paprika, optional
# Directions:
01 - Preheat the oven to 400°F.
02 - Place the butternut squash, sweet potatoes, and bell peppers on a baking tray. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
03 - Roast the vegetables for 30 to 35 minutes, turning halfway through, until golden and tender.
04 - In a food processor, combine the butter beans, tahini, lemon juice, garlic, olive oil, cumin, salt, and pepper. Blend until smooth, adding water gradually to reach a creamy consistency. Taste and adjust seasoning as needed.
05 - In a dry skillet over medium heat, toast the mixed seeds for 2 to 3 minutes until fragrant and lightly golden. Remove from heat and set aside.
06 - Spread a generous layer of butter bean hummus on each plate. Top with roasted vegetables. Sprinkle toasted seeds, fresh parsley, and a dusting of smoked paprika if desired.
