Roasted Vegetables with Pomegranate & Hummus

Name: Roasted Vegetables with Pomegranate & Hummus over bulgur with fresh herbs & Middle Eastern spices
Total time: 35 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 80 g Hummus; 75 g Bulgur; 1 sachet(s) Middle Eastern spice mix; 1 piece Red onion; 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; 2 teaspoon White balsamic vinegar; 1 tablespoon Water for the sauce; to taste Salt and pepper; 1 teaspoon Honey [or plant-based alternative]

over bulgur with fresh herbs & Middle Eastern spices

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Pomegranate seeds are like juicy, red gems bursting with flavour! They're rich in antioxidants and vitamins, and also add a refreshing crunch to salads, desserts, and savoury dishes.

Tags:

Calorie Smart

•Plant-based

•Extra Veggies

Allergens:

Zwaveldioxide en sulfiet

•Sesamzaad

•Mosterd

•Tarwe

•Gluten

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

40 g

Hummus

(Contains: Zwaveldioxide en sulfiet, Sesamzaad, Mosterd)

40 g

Bulgur

(Contains: Tarwe, Gluten May be present: Soja)

½ sachet(s)

Middle Eastern spice mix

½ piece

Red onion

150 g

Sweet potato

250 g

Cauliflower

¼ piece

Pomegranate

5 g

Fresh flat leaf parsley & mint

(May be present: Selderij)

Not included in your delivery

1 tablespoon

Olive oil

175 milliliters

Low sodium vegetable stock

½ tablespoon

Extra virgin olive oil

1 teaspoon

White balsamic vinegar

½ tablespoon

Water for the sauce

to taste

Salt and pepper

½ teaspoon

Honey [or plant-based alternative]

Nutrition Values

Energy (kJ)2882 kJ

Calories689 kcal

Fat28.6 g

Saturated Fat4.5 g

Carbohydrate79.8 g

Sugar19.9 g

Dietary Fiber22.3 g

Protein15 g

Salt1.5 g

Potassium210.3 mg

Calcium27.3 mg

Iron1 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

•Baking Sheet with Baking Paper

•Pot

•Pan

Cooking Steps

Preheat the oven to 200°C.
Wash or peel the sweet potato and slice into 1cm thick crescents. Transfer to a pot and cover with water, then parboil for 8 - 10 minutes.
Cut the head of the cauliflower into florets and dice the stem. Cut the onion into six wedges.
Transfer to a parchment-lined baking sheet and drizzle generously with olive oil. Add the Middle Eastern spices and the honey. Season with salt and pepper, then toss well to coat.

Roast in the oven for 10 minutes, then add the sweet potato and roast for another 10 - 12 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 the seeds out.

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