Roasted Vegetables with Pomegranate & Hummus
over bulgur with fresh herbs & Middle Eastern spices
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
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.
