Roasted Root Veggie Couscous Hummus Bowl

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.