Roasted Butternut Squash & Chickpea Bulgur Bowls
Shaved Brussels Sprouts, Pear & Sweet Cider Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
670 /serving
We can’t control the winter weather, but we can play around with the temperature inside. Nurture your inner vegetarian with these bowls of plenty, which combine hot oven-cooked components with a refreshing salad of raw ingredients. Diced butternut squash and small but mighty chickpeas roast in a sweet and smoky spice blend until bright and golden. Shaved Brussels sprouts, cuke and sliced pear stay cool atop a warm bed of nutritious bulgur.
We will send you:
- 100g Shaved Brussels sprouts
- 200g Diced butternut squash
- 1 Cucumber
- 1 Pear
- 540ml Chickpeas (canned)
- 60ml Sweet Cider vinaigrette
- 80g Bulgur
- 10g Sweet & Smoky BBQ spices (sugar, paprika, salt, onion, black pepper, garlic, cumin, parsley, cayenne pepper, coriander, thyme, oregano, rosemary, hickory flavour)
Contains: Mustard, Wheat
You will need:
Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
22 g
Saturated Fat
3 g
Sodium
960 mg
Total Carb
107 g
Sugars
28 g
Protein
22 g
Fibre
24 g
Preparation
Roast the squash & chickpeas
Preheat the oven to 450°F. Drain and rinse the chickpeas; pat dry with paper towel. On a lined sheet pan, toss the squash and chickpeas with a drizzle of oil, ⅔ of the spices and S&P. Roast, stirring halfway, 12 to 16 min., until browned and tender.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, ¾ cup water (double for 4 portions), the remaining spices 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. Fluff and keep warm.
Make the salad
Meanwhile, halve the cucumber lengthwise; thinly slice crosswise on an angle. Core and thinly slice the pear lengthwise. In a medium bowl, combine the Brussels sprouts, a drizzle of oil and S&P. Add the pear, cucumber and ½ the vinaigrette; toss well.
Plate your dish
Divide the bulgur between your bowls. Top with the squash, chickpeas and salad. Drizzle with the remaining vinaigrette. Bon appétit!
