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Fresh pre-cut ingredients
20 minutes

Thanksgiving Grain Bowls with Apple & Halloumi

Kale, Butternut Squash & Honey-Dijon Vinaigrette

Cooking time

20 minutes

Servings

2/4

Calories

900 /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 honey-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
  • 100g Chopped kale
  • 1 Apple
  • 60ml Sweet, Savoury Honey-Dijon vinaigrette
  • 80g Bulgur
  • 125g Halloumi
  • 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)

Contains: Milk, Mustard, Wheat

You will need:

Medium pot
Medium pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
46 g
Saturated Fat
14 g
Sodium
2630 mg
Total Carb
98 g
Sugars
29 g
Protein
29 g
Fibre
11 g
Preparation
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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, 15 to 18 min., until browned and tender.
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Cook the bulgur
Meanwhile, in a medium pot, heat a drizzle of oil on medium-high. Sauté the remaining garlic, 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.
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Mise en place
Meanwhile, cut the halloumi into ¼ inch slices. 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.
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Sear the halloumi
In a medium pan, heat a drizzle of oil on medium-high. Sear the halloumi, 1 to 2 min. per side, until golden brown.
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Plate your dish
Divide the bulgur between your bowls. Top with the kale, squash, apple and halloumi. Drizzle with the remaining vinaigrette. Bon appétit!