Roasted carrot houmous bowl

Recipe
Written By pollen + grace


Recipe:

Roasted carrot houmous bowl

PLANT-BASED | GLUTEN FREE

Total time: 30 mins
Serves: 2

You loved our summer houmous bowl, so here’s our autumn upgrade with roasted carrots, grains, and creamy smoked houmous. Use your favourite houmous (we love Moorish), top with a hearty mix of loaded grains and finish with warm roasted carrots. Everything you want in a cosy seasonal bowl.

INGREDIENTS

For the carrots:

  • 600g carrots, peeled and halved lengthways

  • 2 tbsp olive oil

  • 1 tsp ground cumin

  • ½ tsp ground coriander

  • Pinch of chilli flakes (optional)

  • Sea salt & black pepper

For the grains:

  • 250g mixed grains - we’ve used Merchant Gourmet’s 5 glorious grains

  • 100g cooked puy lentils

  • 50g golden raisins

  • 50 dried cranberries 

  • 30g pine nuts, toasted

  • 1 small shallot, finely diced

  • Zest and juice of 1 lemon

  • 2 tbsp olive oil

  • Big handful flat-leaf parsley, chopped

  • Sea salt & black pepper

To serve: 

  • Lots of houmous - we love Moorish smoked for this dish!

METHOD

Roast the carrots

  • Preheat oven to 200°C (fan 180°C).

  • Toss the carrots with olive oil, cumin, coriander, chilli flakes, salt and pepper.

  • Roast for 25–30 minutes until tender and caramelised at the edges.

Prepare the grains

  • If using a pouch of grains, warm through according to packet instructions.

  • Combine grains with cooked lentils, raisins, pine nuts, shallot, lemon zest and juice, olive oil, and all herbs.

  • Season generously with salt and black pepper.

Assemble

  • Load up your serving plate with houmous and spread.

  • Pile the grains on top, nestle in the roasted carrots.

  • Finish with an extra drizzle of olive oil.

pollen + grace
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