Roasted Beet Hummus Bowls
[Vegan]

For the Bowl:

• 1 medium red beet (about 6 ounces [168 g])
• 1 1/2 cups (360 g) or 1 (15-ounce [420 g]) can white beans, drained and rinsed
• 1/3 cup (80 g) tahini
• Juice from 1 lemon
• 1 clove garlic
• 1/2 teaspoon fennel seed
• Kosher salt and freshly ground black pepper
• 3/4 cup (140 g) black beluga lentils, rinsed
• 1 1/2 tablespoons (23 ml) avocado or extra virgin olive oil
• 1 small bunch Tuscan kale, leaves thinly shredded
• 8 ounces (225 g) Brussels sprouts, trimmed and shredded
• 1/2 cup (55 g) shredded rainbow carrot
• 2 Persian cucumbers, chopped
• 1 medium fennel bulb, thinly sliced and pickled (see page XX)
• 2 tablespoons (16 g) Savory Seed Sprinkle (page XX)
• Warm pita, for serving (optional)

For the Savory Seed Sprinkle:

• 1 teaspoon extra virgin olive oil
• 1/4 cup (35 g) raw pumpkin seeds
• 1/4 cup (35 g) raw sunflower seeds
• 1/4 cup (30 g) raw sliced almonds
• 2 tablespoons (18 g) raw sesame seeds (regular, black, or a mix)
• 1 tablespoon (8 g) any mix of fennel seed, cumin seed, and caraway seed
• 1/4 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1 tablespoon (15 ml) pure maple syrup