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Warm zaatar roasted vegetable bulgur bowls - Extra large standard

Warm Za’atar-Roasted Vegetable Bulgur Bowls

with Hummus, Feta & Pita Chips

700 cals

25 mins

Veggie

Description

Za’atar you having for dinner? May we suggest a voluminous vegetarian feast carefully orchestrated for texture and taste? There’s no mistaking those earthy, herby, sesame-studded spices that combine so well with garlic, lemon juice and zest to dress the veggies: chunky tomatoes along with oven-roasted eggplant and sweet pepper. Complete each bowl with spiced pita chips, a swoosh of hummus and a sprinkling of feta cheese, built out from a wholesome base of bulgur.

Contains:

Milk, Sesame, Sulphites, Wheat

Ingredients

for 2 servings

(Double for 4 portions)

  • 2 Garlic cloves

  • 1 Lemon

  • 2 Tomatoes

  • 1 Eggplant

  • 1 Sweet pepper

  • 90g Hummus

  • 80g Bulgur

  • 30g Feta

  • 2 Pita

  • 10g Za’atar (sesame seeds, oregano, basil, thyme, savory, lemon peel, marjoram, kosher salt)

Nutrition

Total fat

36g

Saturated Fat

6g

Sodium

850mg

Total carbs

83g

Sugar

16g

Protein

19g

Fibres

18g

Recipe Instructions

Warm Za’atar-Roasted Vegetable Bulgur Bowls - Step #1 Cook the bulgur
Step 1: Cook the bulgur
Preheat the oven to 450°F. 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. Fluff and keep warm.
Warm Za’atar-Roasted Vegetable Bulgur Bowls - Step #2 Mise en place
Step 2: Mise en place
Meanwhile, core and cut the sweet pepper lengthwise into 1-inch pieces. Medium-dice the eggplant. Cut the tomatoes into ½ inch wedges. Stack and cut the pita into 6 wedges. Crumble the cheese. Zest and juice the lemon. Mince the garlic.
Warm Za’atar-Roasted Vegetable Bulgur Bowls - Step #3 Roast the sweet pepper & eggplant
Step 3: Roast the sweet pepper & eggplant
On a lined sheet pan, toss the sweet pepper and eggplant with a generous drizzle of oil and S&P. Roast, stirring halfway, 16 to 18 min., until softened and browned. In the final 5 min., add ¾ of the garlic.
Warm Za’atar-Roasted Vegetable Bulgur Bowls - Step #4 Make the pita chips
Step 4: Make the pita chips
Meanwhile, on a second lined sheet pan, toss the pita with a drizzle of oil, ⅓ of the za’atar and S&P. Bake, flipping halfway, 3 to 5 min., until golden brown and crispy.
Warm Za’atar-Roasted Vegetable Bulgur Bowls - Step #5 Dress the vegetables
Step 5: Dress the vegetables
Meanwhile, in a large bowl, combine the lemon juice, lemon zest (start with ½), remaining garlic and za’atar, 3 tbsp oil (double for 4 portions) and S&P. Add the tomatoes, sweet pepper and eggplant; toss well.
Warm Za’atar-Roasted Vegetable Bulgur Bowls - Step #6 Plate your dish
Step 6: Plate your dish
Spread the hummus out along the side of your bowls. Top with the bulgur, vegetables and cheese. Serve the pita chips on the side. Bon appétit!