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Roasted Squash Rainbow Bowls

with Cabbage Tabbouleh, Hummus & Pickled Pearl Onion

Cooking time

25 minutes

Servings

2/4

Calories

590 /serving

One of our favourite things about this Middle Eastern-inspired bowl is how truly gorgeous it is. As they marinate, the quick-pickled red pearl onions take on the colour of fuchsia rubies, and adorn the plate like just-plucked rose petals. Alongside these beauties you’ve got oven-roasted butternut squash sprinkled in our signature spice blend, along with jewel-toned red cabbage, green salad and nutty bulgur. Serve it all over an artistic swoosh of hummus topped with a smattering of parsley, and enjoy the applause.

We will send you:

  • 150g Shredded red cabbage
  • 400g Diced butternut squash
  • 1 Bunch of parsley
  • 60g Baby kale (or baby spinach)
  • 60g Red pearl onions
  • 110g Large-flaked bulgur
  • 60ml Fattoush vinaigrette
  • 45ml White vinegar
  • 114g Hummus
  • 7.5g Rainbow bowl spice blend (sumac, mint, sesame seeds, kosher salt)

Contains: Sesame Seeds, Sulphites, Wheat

You will need:

Medium pot
Sheet pan
Salt & pepper
Medium heatproof bowl
Parchment paper
Strainer
Oil
Total Fat
23 g
Saturated Fat
3 g
Sodium
770 mg
Total Carbs
86 g
Sugars
16 g
Protein
17 g
Fibres
17 g
Preparation
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Roast the butternut squash
Preheat the oven to 450°F. On a lined sheet pan, toss the butternut squash with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 22 to 24 minutes, turning over once, until browned and tender when pierced with a fork.
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Mise en place
While the squash roasts, in a medium pot, bring 2 cups salted water (double for 4 portions) to a boil. Peel and halve the pearl onions, discarding the root ends. Roughly chop the parsley leaves and stems.
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Quick-pickle the onions
Add the onions to the pot of boiling water and cook, stirring occasionally, 2 to 3 minutes, until softened. Thoroughly drain the onions and transfer to a medium heatproof bowl. Add the vinegar; season with ½ the remaining spice blend and S&P. Let the onions pickle while you complete the next steps. Reserve the pot.
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Cook the bulgur
In the same pot, combine the bulgur, 1 ⅓ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 6 to 8 minutes, until the bulgur is tender and the water has been absorbed. Fluff the cooked bulgur with a fork; add ½ the vinaigrette and ½ the parsley. Season with S&P and set aside to cool.
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Make the cabbage tabbouleh
While the bulgur cooks, in a large bowl, combine the cabbage, kale, remaining parsley and as much of the remaining vinaigrette as you’d like; season with S&P. Toss well.
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Finish & serve
In a small bowl, combine the hummus and remaining spice blend; season with S&P. Spread the hummus along one side of your bowls in a circular motion. Top with the bulgur, salad and roasted squash. Garnish with the pickled onions (drain and separate the layers before adding). Bon appétit!