Roasted Veggie Bulgur Bowls
with Herby Orange Salsa & Crumbled Feta
Cooking time
25 minutes
Servings
2/4
Calories
540 /serving
Need an extra bit of sunshine as the skies start to go grey? Look no further than these bulgur bowls that boost the body, mind and spirit with a stunning salsa. It’s made with fresh segments of orange and a blast of herbs (mint, parsley and cilantro) twirled with lime juice and a touch of onion and garlic for grounding aromatics. Wowza! It’s a wonder on oven-roasted cauliflower, zucchini and onion, with cloud cover from crumbled feta.
We will send you:
- 200g Cauliflower florets
- 2 Garlic cloves
- 1 Onion (or shallot)
- 1 Lime
- 2 Heirloom zucchini
- 1 Orange
- 14g Herb medley (parsley, mint, cilantro)
- 80g Bulgur
- 30g Feta
- 8g Onions & Onwards spices (onion, salt, garlic, paprika, cayenne pepper, parsley, basil, bay leaves, sunflower oil)
Contains: Milk, Wheat
You will need:
Medium pot
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
30 g
Saturated Fat
6 g
Sodium
590 mg
Total Carb
61 g
Sugars
14 g
Protein
13 g
Fibre
12 g
Preparation
Prepare the vegetables
Preheat the oven to 450°F. Quarter the zucchini lengthwise; cut crosswise into ½ inch pieces. In a small bowl, combine the zucchini, a drizzle of oil and S&P. Halve the cauliflower if large. Halve and peel the onion; small-dice ½ and cut the remaining ½ into ½ inch wedges. Mince the garlic.
Roast the vegetables
On a lined sheet pan, toss the cauliflower and onion wedges with a drizzle of oil, ⅔ of the spices and S&P. Roast, 9 to 10 min., until partially cooked. Remove from the oven, stir and add the zucchini and ⅔ of the garlic; toss well. Roast, 9 to 10 min., until the vegetables are lightly browned and tender.
Cook the bulgur
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. Fluff and keep warm.
Mise en place
Meanwhile, cut off the top and bottom of the orange so it sits flat on your cutting board; cut away the peel and white pith. Thinly slice, then quarter. Juice the lime. Pick the mint leaves off the stems; roughly chop the leaves. Roughly chop the parsley and cilantro leaves and stems. Combine the herbs in a small bowl.
Make the salsa
To the bowl of herbs, add the orange, lime juice, diced onion, remaining garlic and spices, 3 tbsp oil (double for 4 portions) and S&P; stir well.
Plate your dish
Divide the bulgur between your bowls. Top with the vegetables and salsa. Crumble the cheese over top. Bon appétit!
