Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

Stuffed butternut roast with beetroot quinoa and crunchy chickpeas

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  • 4
  • Easy
  • Fat conscious Meat-free Pescatarian
  • 10 minutes
  • 30 minutes
  • Woolworths DMZ Pinot Noir


  • 1 Woolworths stuffed butternut roast
  • 1 x 400 g pack Woolworths cooked beetroot in vinaigrette
  • 250 g quinoa, cooked
  • 1 x 400 g can chickpeas
  • 3 T olive oil
  • 2–3 t smoked paprika
  • 2 cloves garlic, sliced
  • 100 g hummus
  • 1⁄2 lemon
  • 1⁄2 clove garlic
  • 1 T olive oil
  • 2–3 T water
  • microherbs, for serving

Cooking Instructions

Cook the Woolworths stuffed butternut roast to package instructions.

Blend 100 g of the Woolworths cooked beetroot with a little water to make a purée. Fold into the cooked quinoa, then mix in the remaining beetroot.

Preheat the oven’s grill.

Drain the chickpeas and arrange on a baking tray. Dry-roast the chickpeas for 5–10 minutes, or until they start popping. Mix olive oil with smoked paprika and sliced garlic to coat the chickpeas. Bake for a further 5 minutes until crunchy. Season to taste.

Blend the hummus, the juice and zest of 1⁄2 lemon, garlic, olive oil and 2–3 T water until smooth.

Serve the butternut with the quinoa and chickpeas and drizzle over the hummus. Garnish with microherbs.

Browse more vegetarian recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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