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Roasted Root Veggie Couscous Hummus Bowl


4 Servings

Prep Time:

10 Minutes

Cook Time:

50 Minutes

Total Time:

1 Hour

I experimented with something new for this dish and really tried embracing Mediterranean style cuisine. Roasted root veggies, fluffed couscous, and fresh hummus come together to make this tasty dish a well-balanced meal.


  • 1 cup of couscous

  • 1 cup of water

  • 1 pound of carrots (I used tri colored carrots)

  • 2 large turnips

  • ½ a red onion

  • ½ cup of vegetable broth

  • 1 bunch of bok choy

  • 1 teaspoon of sea salt

  • ½ teaspoon of cumin

  • 2 cloves of garlic

  • ¼ teaspoon of lemon zest

  • 1 tablespoon of sesame seeds (+ more for sprinkling on top)

  • ¼ cup of fresh chopped parsley

  • Pinch of pepper


  • 1 can of chickpeas or 2 cups of cooked chickpeas

  • ¼ cup of tahini

  • 3 tablespoons of lemon juice

  • 2 tablespoons of water

  • 1-2 cloves of garlic, grated

  • ½ teaspoon of sea salt

  • ¼ teaspoon of cumin

  • ¼ teaspoon of smoked paprika

  • Pepper to taste


Preheat the oven to 400 degrees. Rinse turnips and carrots. Peel turnips then chop turnips, carrots, and red onion into 1 inch cubes. Add turnips and carrots to a baking dish (leave red onions out for now), along with ¼ cup of veggie broth, ½ teaspoon of sea salt, ½ teaspoon of cumin, and a pinch of black pepper and toss. Cook in the oven for 20 minutes. After 20 minutes, toss again and add red onions. Cook for another 20 minutes or until turnips are tender to poke with a fork. In a small skillet, bring 1 cup of water with a pinch of salt to a boil. Add couscous, mix well, remove from heat, cover with a lid and let sit for 5 minutes. Wash and chop bok choy. Add 1-2 tablespoons of veggie broth to a large skillet on medium heat. Add 2 cloves of crushed garlic and cook for 2-3 minutes. Add the stalky part of bok choy first, mix well and cook for 3-4 minutes. Next add the leafy part of the bok choy and cook for 2 minutes. Add ½ teaspoon of sea salt, lemon zest and 1 tablespoon of sesame seeds. Cook for another 1-2 minutes, stirring frequently then remove from heat. For the hummus, drain and rinse chickpeas in warm water. Add chickpeas, along with the remaining hummus ingredients to a food processor or blender and pulse until you get a smooth texture. Once root veggies are done cooking, Add veggies, couscous, and parsley to a large bowl and mix well. Add to a bowl couscous, veggies, bok choy, a scoop of hummus, and finally a sprinkle of sesame seeds.

Recipe Origin:

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