BBQ-Glazed Roasted Carrot & Walnut Bulgur Bowls
with Feta & Sesame Sunshine Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
530 /serving
Take a step towards spring with this creative veggie supper. Our Sesame Sunshine vinaigrette infuses a fluffy base layer of bulgur, seasoned with a blend of citrusy herbs along with fresh parsley for bright green notes. Resting on top, you’ve got tender roasted carrots glazed in BBQ sauce, brimming with caramelized flavours and dotted with toasty walnuts for a bit of crunch. Just fling on some tangy feta cheese for the finale!
We will send you:
- 300g Carrots (orange or multicoloured)
- 1 Bunch of parsley
- 1 Head of lettuce
- 30ml BBQ sauce
- 45ml Sesame Sunshine vinaigrette
- 25g Chopped walnuts
- 80g Bulgur
- 60g Feta
- 9g Citrus Garden spices (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, cayenne pepper, sunflower oil, lemon flavour, chili pepper, bay leaf, lemon oil)
Contains: Milk, Mustard, Sesame, Soy, Walnuts, Wheat
You will need:
Medium pot
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
26 g
Saturated Fat
6 g
Sodium
1130 mg
Total Carb
64 g
Sugars
17 g
Protein
17 g
Fibre
14 g
Preparation
Mise en place
Preheat the oven to 450°F. Halve the carrots lengthwise (quarter if large). Halve the lettuce lengthwise; thinly slice. Roughly chop the parsley leaves and stems.
Roast the carrots & walnuts
On a lined sheet pan, toss the carrots with a drizzle of oil, the BBQ sauce, ⅔ of the spices and S&P. Roast, flipping halfway, 18 to 22 min., until tender. In the final 4 to 6 min., sprinkle with the walnuts.
Cook the bulgur
Meanwhile, in a medium pot, combine 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.
Finish & serve
To the pot of bulgur, add ⅔ of the parsley and ⅓ of the vinaigrette; stir well. Divide the bulgur between your bowls. Top with the lettuce. Drizzle with the remaining vinaigrette. Top with the carrots and walnuts. Garnish with the cheese and remaining parsley. Bon appétit!
