Middle Eastern Bulgur Bowls
with Dukkah Hummus & Sunflower Seed Vinaigrette
Cooking time
30 minutes
Servings
2/4
Calories
720 /serving
These roasted veggie bowls are filled with thoughtful touches, like dukkah seasoning in the hummus and speckles of toasted sunflower seeds in the vinaigrette. The details don’t end there: there’s a lift of lemon zest, wilted leafy greens and scallion in the bulgur—plus, it’s all made with love.
We will send you:
- 120g Baby greens (baby spinach or kale)
- 1 Scallion
- 1 Lemon
- 1 Sweet pepper
- 120g Hummus
- 25g Sunflower seeds
- 80g Bulgur
- 225g Sweet potatoes
- 100g String peas (sugar snap peas or snow peas)
- 20g Dukkah (white sesame seeds, roasted chickpeas, coriander, cumin, salt, black pepper, mint)
Contains: Sesame, Wheat
You will need:
Small pan
Medium pot
Zester
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
37 g
Saturated Fat
5 g
Sodium
490 mg
Total Carb
85 g
Sugars
14 g
Protein
20 g
Fibre
19 g
Preparation
Roast the sweet potatoes & sweet pepper
- Preheat the oven to 450°F.
- Medium-dice the sweet potatoes.
- Halve, core and cut the sweet pepper lengthwise into 1-inch pieces.
- 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.
Cook the bulgur & wilt the spinach
- 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 the bulgur.
Mise en place
- Meanwhile, zest and juice the lemon.
- Remove the stem ends of the string peas; thinly slice crosswise on an angle.
- Thinly slice the scallion crosswise.
- In a small bowl, combine the hummus, remaining dukkah and ½ the lemon zest.
Make the vinaigrette
- In a small pan, heat a drizzle of oil on medium-high.
- Add the sunflower seeds and toast, stirring often, 2 to 3 min., until golden brown.
- Transfer to a cutting board. Once cool, roughly chop.
- In a second small bowl, combine the sunflower seeds, ½ the lemon juice, 2 tbsp oil (double for 4 portions) and S&P.
Dress the string peas
- In a medium bowl, combine the string peas, ½ the scallion, a drizzle of oil and S&P.
Finish & serve
- To the pot of bulgur, add the remaining lemon zest, lemon juice and scallion; stir well.
- Divide the dukkah hummus between your bowls and spread out in a circular motion.
- Top with the bulgur and spinach, the sweet potatoes, sweet pepper and string peas.
- Drizzle with the vinaigrette. Bon appétit!
