This roasted veg and grain salad, is the type of salad you can serve right away or keep in the fridge for a week of lunches. It’s got roasted vegetables, Bulgar Wheat, chickpeas and dollops of hummus. I used this Bulgar Wheat, which is already seasoned, making it easier for you. You can make your own hummus, or buy. If you’re making your own, I’ve included my go-to easy 5-minute recipe. I added pomegranates purely because they were in season. If you can get them, add them – they add a nice crunch. If not, it works just as well without.

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Roasted Veg & Grain Salad with Hummus

Roasted vegetables, a grain and hummus creates a moreish meal. It can be served right away or divided and saved as meal prep for the week.

Course: Mains

Dietary: Dairy Free, Nut Free, Refined Sugar Free, Vegan

Servings: 4

Ingredients

Roasted Vegetables

4 Beets
4 caroots
3 orange sweet potatoe
2 Tbsp olive oil
1 Tbsp honey / maple syrup
salt and pepper to taste

For Serving

1/2 C Bulgar Wheat
1 can chickpeas drained and rinsed
1 pomegranate seeds only (optional)
hummus homemade or store bought

Hummus

1 can chickpeas drained and rinsed
1/4 C tahini paste
1 clove garlic minced
1/2 lemon juiced
2-3 Red Tabasco
Salt to taste

Instructions

Preheat the oven to 200C.
Peel the beets, carrots and sweet potatoes.
Dice the vegetables into cubes and add to a bowl.
Add olive oil and maple syrup / honey to the vegetables and toss to coat well.
Distribute evenly on a baking sheet.
Bake for 20-30 minutes, until vegetables are cooked through and slightly browned. Remove and let cool.
While the vegetables are cooking prepare the rest of the ingredients.
Add bulgar wheat to a pot with 1 Cup of boiling water. Bring to a boil and then reduce to a simmer for 10 minutes until Bulgar is tender, soft and the water has dissolved. Remove and let cool.
If you’re making your own hummus, make it now.
To serve, add Bulgar wheat to a large serving plate. Top with vegetables, chickpeas, pomegranates (if using) and hummus.