Roasted Pepper & Sweet Potato Bulgur Bowls
with Dukkah Hummus & Sunflower Seed Vinaigrette
Cooking time
30 minutes
Servings
2/4
Calories
550 /serving
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 scallion 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 (baby spinach or kale)
- 1 Scallion
- 1 Lemon
- 1 Sweet pepper
- 120g Hummus
- 25g Sunflower seeds
- 80g Bulgur
- 225g Sweet potatoes
- 100g String peas (sugar snap peas or snow peas)
- 20g Dukkah (white sesame seeds, roasted chickpeas, coriander, cumin, salt, black pepper, mint)
Contains: Sesame, Wheat
You will need:
Small pan
Medium pot
Zester
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
21 g
Saturated Fat
3 g
Sodium
480 mg
Total Carb
80 g
Sugars
12 g
Protein
19 g
Fibre
17 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 scallion 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
In a medium bowl, combine the string peas, ½ the scallion, a drizzle of oil and S&P.
Finish & serve
To the pot of bulgur, add the remaining lemon zest, lemon juice and scallion, 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, sweet pepper and string peas. Drizzle with the vinaigrette. Bon appétit!
