Lemony roasted pepper sweet potato bulgur bowls - Extra large standard

Lemony Roasted Pepper & Sweet Potato Bulgur Bowls

with Dukkah Hummus & Sunflower Seed Crunch

760 cals

30 mins

Description

These bowls are the definition of bountiful. Thoughtful touches like dukkah seasoning in the hummus make it a gift that keeps on giving. The extra details that elevate this plant-based meal don’t end there: there’s the crunch of crumbled croutons and toasted sunflower seeds, and the lift of lemon zest, parsley and roasted peppers in the bulgur—plus, of course, the fact that it’s all made with love.

Contains:

Milk, Sesame, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 450g Sweet potatoes

  • 90g Baby greens (baby spinach or kale)

  • 1 Bunch of parsley

  • 1 Lemon

  • 78g Bulgur

  • 50g Sunflower seeds

  • 120g Hummus

  • 2 Roasted peppers

  • 25g Croutons

  • 20g Dukkah (white sesame seeds, roasted chickpeas, coriander, cumin, salt, black pepper, mint)

Nutrition

Total fat

32g

Saturated Fat

4g

Sodium

890mg

Total carbs

104g

Sugar

12g

Protein

22g

Fibres

22g

Recipe Instructions

Lemony Roasted Pepper & Sweet Potato Bulgur Bowls - Step #1 Roast the sweet potatoes
Step 1: Roast the sweet potatoes
Preheat the oven to 450°F. Medium-dice the sweet potatoes. 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.
Lemony Roasted Pepper & Sweet Potato Bulgur Bowls - Step #2 Cook the bulgur
Step 2: 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 the spinach and S&P. Fluff and keep warm.
Lemony Roasted Pepper & Sweet Potato Bulgur Bowls - Step #3 Mise en place
Step 3: Mise en place
Meanwhile, zest and juice the lemon. Medium-dice the roasted peppers. Roughly chop the parsley leaves and stems. Lightly crush the croutons into large crumbs.
Lemony Roasted Pepper & Sweet Potato Bulgur Bowls - Step #4 Make the dukkah hummus & vinaigrette
Step 4: Make the dukkah hummus & vinaigrette
In a medium bowl, combine the hummus, up to ½ the lemon zest and the remaining dukkah. In a second medium bowl, combine ½ the lemon juice, 2 tbsp olive oil (double for 4 portions) and S&P.
Lemony Roasted Pepper & Sweet Potato Bulgur Bowls - Step #5 Make the sunflower seed crunch
Step 5: Make the sunflower seed crunch
In a medium pan, heat a drizzle of oil on medium-high. Toast the sunflower seeds, stirring frequently, 2 to 3 min., until golden brown. Transfer to a bowl. Add the croutons and S&P; toss well.
Lemony Roasted Pepper & Sweet Potato Bulgur Bowls - Step #6 Finish & serve
Step 6: Finish & serve
To the pot of bulgur, add the remaining lemon zest and juice, the roasted peppers and ½ the parsley; stir well. Divide the dukkah hummus between your bowls and spread out in a circular motion. Top with the bulgur, sweet potatoes and remaining parsley. Drizzle with the vinaigrette. Garnish with the sunflower seed crunch. Bon appétit!