Crispy Baked Tofu Stir-Fry with Sticky Sesame Sauce
Finally, tofu that's actually crispy — baked with cornflour, then tossed through crunchy veg and a sweet-savoury sesame sauce.
Vegan
Cumin Roasted Carrot Hummus Bowls
Hummus bowls topped with cumin carrots, lentils, herbs and seeds.
Vegetarian
Vegan Gluten-free (0 ratings)
Prep15 min
Cook30 min
Total45 min
Serves4
DifficultyEasy
Hummus bowls topped with cumin carrots, lentils, herbs and seeds. Built around everyday ingredients and a clear method, this vegetarian recipe delivers strong flavour without unnecessary complication.
Method
- Roast carrots with 1 tbsp oil and cumin at 220°C for 25–30 minutes.
- Season lentils with lemon juice and remaining oil.
- Spread hummus across four bowls.
- Add lentils, carrots, cucumber and tomatoes.
- Finish with parsley and pumpkin seeds.
💡 VeggieTip notes
- Use beetroot hummus for a colourful variation.
- Pack components separately for lunches.
Nutrition (per serving, approx.)
454kcal
19g protein
50g carbs
22g fat
16g fibre
Values are estimates and will vary with brands and portion sizes.
Tags: hummus bowl carrot lentils meal prep