Roasted Vegetables with Pomegranate & Hummus

Name: Roasted Vegetables with Pomegranate & Hummus over bulgur with fresh herbs & Middle Eastern spices
Total time: 40 min
Yield: 2
Cuisine: 0
Ingredients: 80 g Hummus; 75 g Bulgur; 1 sachet(s) Middle Eastern spice mix; 300 g Sweet potato; 500 g Cauliflower; ½ piece Pomegranate; 10 g Fresh flat leaf parsley & mint; 2 tablespoon Olive oil; 350 milliliters Low sodium vegetable stock; 1 tablespoon Extra virgin olive oil; 1 teaspoon White balsamic vinegar; 1 tablespoon Water for the sauce; to taste Salt and pepper

over bulgur with fresh herbs & Middle Eastern spices

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Got leftover pomegranate seeds? Sprinkle them over your avocado toast. Pairing them with avocado is both delicious and pleasing to the eye.

Tags:

Calorie Smart

•Extra Veggies

•Plant-based

Allergens:

Zwaveldioxide en sulfiet

•Sesamzaad

•Mosterd

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total40 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

40 g

Hummus

40 g

Bulgur

½ sachet(s)

Middle Eastern spice mix

150 g

Sweet potato

250 g

Cauliflower

¼ piece

Pomegranate

5 g

Fresh flat leaf parsley & mint

Not included in your delivery

1 tablespoon

Olive oil

175 milliliters

Low sodium vegetable stock

½ tablespoon

Extra virgin olive oil

½ teaspoon

White balsamic vinegar

½ tablespoon

Water for the sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2755 kJ

Calories659 kcal

Fat28.5 g

Saturated Fat4.5 g

Carbohydrate72.6 g

Sugar14.2 g

Dietary Fiber21.1 g

Protein14.2 g

Salt1.5 g

Potassium106.5 mg

Calcium6.3 mg

Iron0.4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Bowl

•Baking Sheet with Baking Paper

•Pan

Cooking Steps

Preheat the oven to 200°C. Wash or peel the sweet potato and slice it into 1cm thick crescents.
Cut the head of the cauliflower into florets and dice the stem. Transfer both to a bowl and drizzle with the olive oil.
Add the Middle Eastern spices and season with salt and pepper, then toss well to coat.
Transfer to a parchment-lined baking sheet and roast in the oven for 18 - 20 minutes.

Prepare the stock in a pot or saucepan. Cook the bulgur for 10 - 12 minutes, then drain and set aside.
Meanwhile, roll the pomegranate over the countertop so as to release the seeds, then cut it open and scoop them out.

Finely chop the fresh herbs and transfer half to a small bowl.
Add the extra virgin olive oil and white balsamic vinegar. Season to taste with salt and pepper, then mix well to combine.
Transfer the hummus to another small bowl and add the water for the sauce (see pantry for amount).
Season to taste with salt and pepper, then mix well to combine.

Serve the bulgur on plates and top with the roasted vegetables.
Drizzle with the hummus and herb dressing, then garnish with the pomegranate seeds and the rest of the fresh herbs.