South American-Style Broccoli, Tomato & Bulgur Bowls
Jalapeño-Almond Chimichurri
Cooking time
25 minutes
Servings
2/4
Calories
330 /serving
Three cheers for chimichurri! This peppy green sauce—sometimes referred to as Argentinian pesto—is a great accompaniment to beef, but this recipe proves that it’s just as spectacular in a meatless meal. For an out-of-the-ordinary version, you’ll use fresh cilantro, toasted almonds, jalapeño and shallot for full-bodied freshness, spiked with vinegar and honey. It’s destined to be spooned over snuggly bulgur bowls loaded with roasted broccoli and juicy chunks of tomato.
We will send you:
- 1 Bunch of cilantro
- 1 Shallot (or onion)
- 1 Tomato
- 1 Head of broccoli
- 1 Jalapeño pepper
- 30ml Apple cider vinegar
- 80g Bulgur
- 7g Honey
- 25g Almonds
- 8g Onions & Onwards spices (onion, salt, garlic, paprika, cayenne pepper, parsley, basil, bay leaves, sunflower oil)
Contains: Sulphites, Almonds, Wheat
You will need:
Medium pot
Medium pan
Peeler
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
8 g
Saturated Fat
1 g
Sodium
480 mg
Total Carb
56 g
Sugars
9 g
Protein
14 g
Fibre
13 g
Preparation
Roast the broccoli
Preheat the oven to 450°F. Cut the broccoli head into bite-size florets; peel and thinly slice the stem, discarding the bottom inch. On a lined sheet pan, toss with a drizzle of oil, ⅔ of the spices and S&P. Roast, stirring halfway, 14 to 18 min., until tender. Drizzle with ½ the vinegar. Keep warm.
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. Add a drizzle of olive oil. Fluff and keep warm.
Mise en place
Meanwhile, halve the tomato; cut into ½ inch wedges. Halve, peel and mince the shallot. Roughly chop the almonds. Roughly chop the cilantro leaves and stems. Halve and core the jalapeño lengthwise; small-dice.
Toast the almonds
Heat a medium, dry pan on medium. Toast the almonds, stirring occasionally, 2 to 3 min., until lightly browned and fragrant. Transfer to a medium bowl.
Make the chimichurri
To the bowl of almonds, add the cilantro, honey, jalapeño, shallot (start with ½ the jalapeño and shallot for medium spicy), remaining vinegar, 3 tbsp olive oil (double for 4 portions), ½ the remaining spices and S&P; stir well.
Finish & serve
Season the tomato with the remaining spices. Divide the bulgur between your bowls. Top with the broccoli and tomato. Spoon the chimichurri over. Bon appétit!
