Apple-Cheddar Bulgur Bowls
with Butternut Squash & Kale
Cooking time
15 minutes
Servings
2/4
Calories
680 /serving
This time of year is all about creating warm moments. The season's contrasts are echoed in nutritious veggie bowls, generously dressed with honey-Dijon vinaigrette. Sweet apple snuggles with sautéed butternut squash and kale, and the sharp taste of aged cheddar as a counterpoint.
We will send you:
- ½ Bunch of kale
- 1 Apple
- 200g Diced butternut squash
- 80g Bulgur
- 25g Nuts & Seeds salad topper
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 60g Grated aged cheddar
- 9g Lemony Dill & Marjoram spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peels, dill seeds, coriander seeds, rosemary, marjoram, parsley, citric acid, canola oil, lemon powder, bay leaf, lemon oil)
Contains: Cashews • Milk • Mustard • Soy • Wheat
You will need:
Medium pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
38 g
Saturated Fat
9 g
Sodium
930 mg
Total Carb
74 g
Sugars
24 g
Protein
20 g
Fibre
14 g
Preparation
Cook the bulgur
- In a medium pot, combine the bulgur, ⅓ of the spices, 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 the bulgur.
Sauté the squash
- Meanwhile, in a medium pan, heat a drizzle of oil on medium.
- Add the squash and sauté, 4 to 6 min., until tender; season with the remaining spices and S&P.
Mise en place
- Meanwhile, remove the kale leaves from the stems; thinly slice the leaves.
- In a large bowl, combine the kale, a drizzle of oil and S&P.
- Massage the kale, 1 to 2 min., until softened.
- Core and cut the apple into matchsticks (or core and medium-dice).
Plate your dish
- Divide the bulgur between your bowls.
- Top, side by side, with the kale, apple and squash.
- Drizzle with the vinaigrette.
- Garnish with the salad topper and cheese. Bon appétit!
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