Caesar-Dressed Egg & Veggie Bulgur Bowls
with Roasted Brussels Sprouts, Walnuts & Kale
Cooking time
15 minutes
Servings
2/4
Calories
780 /serving
Which came first, the hard-boiled egg or the roasted veggies? These bowls of plenty are laden with good-for-you treats, and you can eat them in any order you like. Dig your fork into oven-cooked Brussels sprouts, and contrast those with wedges of radishes and crunchy walnuts. Leafy green kale is a binding force, on a bed of warm, fluffy bulgur that offers up umami yums. Our super-creamy Caesar vinaigrette keeps it all cool and collected.
We will send you:
- 100g Radishes
- 300g Brussels sprouts
- ½ Bunch of lacinato kale
- 60ml Caesar vinaigrette
- 8g Nutritional yeast
- 25g Chopped walnuts
- 80g Bulgur
- 4 Hard-boiled eggs
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Mustard, Walnuts, Wheat
You will need:
Medium pot
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
47 g
Saturated Fat
7 g
Sodium
730 mg
Total Carb
65 g
Sugars
12 g
Protein
33 g
Fibre
17 g
Preparation
Roast the Brussels sprouts & walnuts
Preheat the oven to 450°F. Remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large). In a small bowl, combine the walnuts, a drizzle of oil and S&P. On a lined sheet pan, toss the Brussels sprouts with a drizzle of oil, ½ the spices and S&P. Roast, stirring halfway, 12 to 14 min., until golden brown and tender. In the final 2 to 3 min., add the walnuts.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, ¼ cup water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 6 to 8 min., until the bulgur is tender and the water has been absorbed. Add the nutritional yeast. Fluff and keep warm.
Mise en place
Meanwhile, cut the radishes into ½ inch wedges; drizzle with oil and season with S&P. Quarter the eggs lengthwise; drizzle the cut-sides with oil and season with S&P. Remove the kale leaves from the stems; thinly slice the leaves. In a large bowl, combine the kale, a drizzle of oil and S&P. Massage the kale, 1 to 2 min., until softened.
Make the salad
To the bowl of kale, add the Brussels sprouts, bulgur, radishes, vinaigrette and remaining spices; toss well.
Plate your dish
Divide the salad between your bowls. Top with the eggs and walnuts. Bon appétit!
