Roasted Vegetables with Cranberries & Hummus
over bulgur with fresh herbs & Middle Eastern spices4.0(246)
Calories
:
662 kcalProtein
:
13.8g proteinTotal
:
40 minutesDifficulty
:
EasyCalorie Smart
Plant-based
Extra Veggies
Allergens:
- Zwaveldioxide en sulfiet
- Sesamzaad
- Mosterd
- Tarwe
- Soja
- May contain traces of allergens
- Selderij
- Sesamzaad
- Pinda's
- Noten
Did you know that cauliflower really is a flower? If the leaves don't cover the cauliflower, then the florets turn yellow from the sun.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
40 g
Hummus
(Contains: Zwaveldioxide en sulfiet, Sesamzaad, Mosterd)
40 g
Bulgur
(Contains: Tarwe May be present: Soja)
½ sachet(s)
Middle Eastern spice mix
150 g
Sweet potato
250 g
Cauliflower
5 g
Fresh flat leaf parsley & mint
(May be present: Selderij)
10 g
Dried cranberries
(May be present: Sesamzaad, Pinda's, Noten)
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)2770 kJ
Calories662 kcal
Fat28.2 g
Saturated Fat4.4 g
Carbohydrate75.2 g
Sugar16.4 g
Dietary Fiber20.4 g
Protein13.8 g
Salt1.5 g
Potassium24 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
•Pan
•Bowl
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 200°C. Prepare the stock in a pot or saucepan.
- Cook the bulgur for 10 - 12 minutes, then drain and set aside.
- 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.
2
- Transfer the sweet potato and cauliflower 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.
3
- 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 (see pantry for amount).
- Season to taste with salt and pepper and mix well to combine.
4
- Serve the bulgur on plates and top with the roasted vegetables.
- Drizzle with the hummus and herb dressing, then garnish with the cranberries and the rest of the fresh herbs.
