Thanksgiving Grain Bowls with Apple & Halloumi
Kale, Butternut Squash & Maple-Dijon Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
860 /serving
Just for the fall of it. You’ll discover all sorts of seasonal delights on the end of your fork as you dig into these nourishing veggie bowls fit for the holidays. You may come up with warm cubes of roasted butternut squash sprinkled with zingy dried herbs, chunks of sweet crisp apple tossed in a maple-Dijon vinaigrette, or tender leaves of kale that offer a hit of green. Seared halloumi cheese adds squeaky, cheeky, salty, savoury bites, over a base of fluffy bulgur.
We will send you:
- 15ml Minced garlic
- 200g Diced butternut squash
- 120g Chopped kale
- 1 Apple
- 60ml Maple-Dijon vinaigrette
- 80g Bulgur
- 125g Halloumi
- 10g Zingy Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, cayenne pepper)
Contains: Milk, Mustard, Wheat
You will need:
Medium pot
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
43 g
Saturated Fat
13 g
Sodium
2490 mg
Total Carb
93 g
Sugars
22 g
Protein
29 g
Fibre
10 g
Preparation
Roast the squash
Preheat the oven to 450°F. On a lined sheet pan, toss the squash with a drizzle of oil, ⅔ of the spices and S&P. Roast, stirring and adding ½ the garlic halfway, 12 to 16 min., until browned and tender.
Cook the bulgur
Meanwhile, in a medium pot, heat a drizzle of oil on medium-high. Add the remaining garlic and sauté, 30 sec. to 1 min., until fragrant. Add 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 the bulgur.
Mise en place
Meanwhile, thinly slice the halloumi. Core and medium-dice the apple; toss with a splash of the vinaigrette to prevent browning. In a medium bowl, combine the kale, a drizzle of oil and S&P. Massage the kale, 1 to 2 min., until softened.
Sear the halloumi
In a medium pan, heat a drizzle of oil on medium-high. Add the halloumi and sear, 1 to 2 min. per side, until golden brown.
Plate your dish
Divide the bulgur between your bowls. Top with the kale, squash, apple and halloumi. Drizzle with the remaining vinaigrette. Bon appétit!
