Protein Boost | Seared Halloumi Bulgur Bowls with Roasted Pepper & Sweet Potato
with Dukkah Hummus & Sunflower Seed Vinaigrette
Cooking time
30 minutes
Servings
2/4
Calories
1020 /serving
Power up on proteins! Add halloumi to your meal with our Protein Boost option. These bowls are the definition of bountiful. Thoughtful touches like the dukkah seasoning in the hummus and speckles of toasted sunflower seeds in the vinaigrette are gifts that keep on giving. The extra-special details of this plant-based meal don’t end there: there’s the lift of lemon zest, wilted leafy greens and scallions in the bulgur and the colourful comfort of roasted veggies—plus, of course, the fact that it’s all made with love.
We will send you:
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Scallions
- 1 Lemon
- 1 Sweet pepper
- 120g Hummus
- 25g Sunflower seeds
- 80g Bulgur
- 225g Sweet potatoes
- 100g String peas (sugar snap peas or snow peas)
- 125g Halloumi
- 20g Dukkah (white sesame seeds, roasted chickpeas, coriander, cumin, salt, black pepper, mint)
Contains: Milk, Sesame, Wheat
You will need:
Small pot
Medium pot
Zester
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Large pan
Total Fat
53 g
Saturated Fat
15 g
Sodium
1590 mg
Total Carb
107 g
Sugars
17 g
Protein
38 g
Fibre
18 g
Preparation
Roast the sweet potatoes & sweet pepper
Preheat the oven to 450°F. Medium-dice the sweet potatoes. Core and cut the sweet pepper lengthwise into 1-inch pieces. 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. Remove the stem ends of the string peas; thinly slice crosswise on an angle. Thinly slice the scallions crosswise. In a small bowl, combine the hummus, remaining dukkah and ½ the lemon zest.
Make the vinaigrette
In a small 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 cutting board. Once cool, roughly chop. In a second small bowl, combine the sunflower seeds, ½ the lemon juice, 2 tbsp oil (double for 4 portions) and S&P.
Dress the string peas & sear the halloumi
In a medium bowl, combine the string peas, ½ the scallions, a drizzle of oil and S&P. Pat the halloumi dry with paper towel; thinly slice. In a large pan, heat a drizzle of oil on medium. Add the halloumi and sear, 1 to 2 min. per side, until golden brown. Transfer to a plate.
Finish & serve
To the pot of bulgur, add the remaining lemon zest, lemon juice and scallions; stir well. Divide the dukkah hummus between your bowls and spread out in a circular motion. Top with the bulgur and spinach, halloumi, the sweet potatoes, sweet pepper and string peas. Drizzle with the vinaigrette. Bon appétit!
