dōTERRA delicious // Vegan Bowl

Ingredients:  070 dōTERRA DELICIOUS

  • 1 beetroot (*2P) 2 beetroot (*4P)
  • 250g peeled pumpkin (*2P) 400g peeled pumpkin (*4P)
  • 10g basil (*2P) 20g basil (*4P)
  • 1 lemon (*2P) 2 lemons (*4P)
  • 100g green beans (*2P) 200g green beans (*4P)
  • 150g kale (*2P) 300g kale (*4P)
  • 40g hazelnuts (*2P) 80g hazelnuts (*4P)
  • 400g can chickpeas(*2P) 2 x 400g cans chickpeas (*4P)
  • 30g tahini (*2P) 60g tahini (*4P)
  • olive oil spray
  • sea salt and pepper to taste
  • 1 tbs olive oil (*2P) 2 tbs olive oil (*4P)
  • 1 tbs water (*2P) 2 tbs water (*4P)
  • 1 drop Lemon dōTERRA essential oil
  • 1 drop Marjoram dōTERRA essential oil
  • 1 drop Juniper Berry dōTERRA essential oil

* 2P = 2 Person and 4P = 4 Person

Method:

  1.  Preheat oven to 220C. Peel and cut the beetroot into 2cm wedges. Place on a lined oven tray in a single layer. Generously spray with oil and season with sea salt. Roast for 30 mins or until tender, turning halfway through.
  2. Meanwhile, cut the pumpkin into 3cm chunks, then place on an oven tray, spray generously with oil and season with salt. Place on the lower shelf of the oven and roast for a further 20 mins or until tender.
  3. Bring a small saucepan of salted water to the boil. Pick the basil leaves (discard stems). Juice the lemon(s). Trim and halve the beans. Cook the beans in the boiling water for 2 mins or until just tender. Drain and rinse under cold water until the beans are cool.
  4. Process the basil leaves, half the lemon juice, half the olive oil, salt and pepper in a blender or small food processor until smooth. Pour into a bowl and rinse the blender. Wash and remove the leaves from the kale, discarding the stalks. Coarsely shred the leaves and massage well with the basil dressing, making sure the kale is fully coated.
  5. Coarsely chop the hazelnuts. Combine the kale, half the pumpkin, beans and hazelnuts, and season to taste with salt and pepper.
  6. Drain and rinse the chickpeas. Puree the chickpeas, tahini, remaining lemon juice, remaining pumpkin, salt and pepper in the blender or small food processor. Add the oil (including dōTERRA essential oils) and water and process until smooth. Divide the pumpkin hummus among bowls, then top with the kale mixture. Scatter over the beetroot to serve.