Protein Boost | Roasted Fall Veggie, Halloumi & Falafel Bowls
with Apple-Tahini Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
820 /serving
Think of bulgur as a warm and wholesome bed that welcomes you at the end of a chilly day. It’s topped with oven-roasted beets and butternut squash (conveniently pre-chopped) flavoured with herby-sesame za’atar, fresh mint and our luxuriously rich apple-tahini vinaigrette.
We will send you:
- 200g Diced beets
- 14g Mint
- 200g Diced butternut squash
- 6 Falafels
- 80g Bulgur
- 9g Za'atar
- 15g Minced roasted garlic
- 60ml Apple-tahini vinaigrette
- 125g Halloumi
Contains: Milk • Sesame • Soy • Wheat
You will need:
Medium pot
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
Total Fat
42 g
Saturated Fat
13 g
Sodium
1790 mg
Total Carb
83 g
Sugars
12 g
Protein
31 g
Fibre
21 g
Preparation
Start the vegetables
- Preheat the oven to 450°F.
- On a lined sheet pan, separately toss the beets and squash with a drizzle of oil, the spices and S&P.
- Roast, 10 min., until partially cooked.
Cook the bulgur
- Meanwhile, in a medium pot, combine the bulgur, garlic, 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.
Finish the vegetables & warm the falafels
- Meanwhile, crumble the falafels into bite-size pieces.
- When the vegetables are partially cooked, stir and add the falafels.
- Roast, 4 to 6 min., until the vegetables are tender and the falafels are warmed through.
Finish & serve
- Pick the mint leaves off the stems; chop the leaves.
- Divide the bulgur between your bowls.
- Top with the vegetables and falafels.
- Drizzle with the vinaigrette.
- Garnish with the mint. Bon appétit!
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