Honey-Dijon Roasted Chickpea Nourish Bowls
with Poppy Seed Bulgur, Cherry Tomatoes & Greens
Cooking time
25 minutes
Servings
2/4
Calories
640 /serving
Isn’t it great when everything goes according to plant? This recipe has suppertime all lined up, with a resourceful selection of elements to mix and match with every mouthful. Use our nifty honey-Dijon vinaigrette to coat chickpeas and sweet pepper in tangy-sweet tastes, before sliding them onto a sheet pan to roast. They’ll roll into bowls of wholesome bulgur, with poppy seeds, nutritional yeast and leafy greens for a fresh beginning to each bite.
We will send you:
- 120g Baby greens (baby spinach or kale)
- 140g Cherry tomatoes
- 1 Sweet pepper
- 540ml Chickpeas (canned)
- 60ml Sweet, Savoury Honey-Dijon vinaigrette
- 80g Bulgur
- 8g Nutritional yeast
- 3g Poppy seeds
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives)
Contains: Mustard, Sulphites, Wheat
You will need:
Medium pot
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
26 g
Saturated Fat
3 g
Sodium
1480 mg
Total Carb
89 g
Sugars
20 g
Protein
24 g
Fibre
23 g
Preparation
Roast the chickpeas & sweet pepper
Preheat the oven to 450°F. Drain and rinse the chickpeas. Halve and core the sweet pepper lengthwise. In a medium bowl, combine the chickpeas, sweet pepper, a drizzle of oil, ⅓ of the vinaigrette, ⅔ of the spices and S&P. Arrange on a lined sheet pan and roast, stirring halfway, 20 to 25 min., until the sweet pepper is browned and tender and the chickpeas are crispy and beginning to brown. Transfer the sweet pepper to a cutting board to cool.
Cook the bulgur
Meanwhile, in a medium pot, combine the bulgur, 1 ⅓ cups 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. Transfer to a large bowl to cool.
Mise en place
Thinly slice the sweet pepper lengthwise. Halve the tomatoes.
Dress the bulgur & serve
To the bowl of bulgur, add the spinach, nutritional yeast, poppy seeds, ½ the remaining vinaigrette, the remaining spices and S&P; stir well. Divide the bulgur between your bowls. Top with the chickpeas, tomatoes and sweet pepper. Drizzle with the remaining vinaigrette. Bon appétit!
