Roasted Vegetables with Pomegranate & Hummus
over bulgur with fresh herbs & Middle Eastern spices4.0(2K)
Calories
:
689 kcalProtein
:
15g proteinTotal
:
35 minutesDifficulty
:
EasyCalorie Smart
Plant-based
Extra Veggies
Allergens:
- Zwaveldioxide en sulfiet
- Sesamzaad
- Mosterd
- Tarwe
- Gluten
- Soja
- May contain traces of allergens
- Selderij
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.
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, 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
1
- 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.
2
- 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.
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.
- 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 pomegranate seeds and the rest of the fresh herbs.
