Lemony Roasted Pepper & Sweet Potato Bulgur Bowls
with Dukkah Hummus & Sunflower Seed Crunch
Cooking time
30 minutes
Servings
2/4
Calories
780 /serving
These bowls are the definition of bountiful. Thoughtful touches like dukkah seasoning in the hummus make it a gift that keeps on giving. The extra details that elevate this plant-based meal don’t end there: there’s the crunch of crumbled croutons and toasted sunflower seeds, and the lift of lemon zest, parsley and roasted peppers in the bulgur—plus, of course, the fact that it’s all made with love.
We will send you:
- 450g Sweet potatoes
- 120g Baby greens (baby spinach or kale)
- 1 Bunch of parsley
- 1 Lemon
- 80g Bulgur
- 25g Sunflower seeds
- 120g Hummus
- 2 Roasted peppers
- 25g Croutons
- 20g Dukkah (white sesame seeds, roasted chickpeas, coriander, cumin, salt, black pepper, mint)
Contains: Milk, Sesame, Wheat
You will need:
Medium pot
Medium pan
Zester
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
37 g
Saturated Fat
5 g
Sodium
900 mg
Total Carb
103 g
Sugars
2 g
Protein
20 g
Fibre
21 g
Preparation
Roast the sweet potatoes
Preheat the oven to 450°F. Medium-dice the sweet potatoes. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the dukkah and S&P. Roast, stirring halfway, 20 to 25 min., until golden brown and tender.
Cook the bulgur & wilt the spinach
Meanwhile, in a medium pot, combine the bulgur, ¾ 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 spinach and S&P. Fluff and keep warm.
Mise en place
Meanwhile, zest and juice the lemon. Medium-dice the roasted peppers. Roughly chop the parsley leaves and stems. Lightly crush the croutons into large crumbs.
Make the dukkah hummus & vinaigrette
In a small bowl, combine the hummus, remaining dukkah and up to ½ the lemon zest. In a second small bowl, combine ½ the lemon juice, 2 tbsp oil (double for 4 portions) and S&P.
Make the sunflower seed crunch
In a medium pan, heat a drizzle of oil on medium-high. Add the sunflower seeds and toast, stirring frequently, 2 to 3 min., until golden brown. Transfer to a bowl. Add the croutons and S&P; toss well.
Finish & serve
To the pot of bulgur, add the remaining lemon zest and juice, the roasted peppers and ½ the parsley; stir well. Divide the dukkah hummus between your bowls and spread out in a circular motion. Top with the bulgur and spinach, the sweet potatoes and remaining parsley. Drizzle with the vinaigrette. Garnish with the sunflower seed crunch. Bon appétit!
