Harissa-Portobello Bulgur Bowl
with smoky chickpeas & cucumber-tomato salad
Portobello is a true superfood, not only in nutritional value but also in size! They're loaded with vitamin B and can be up to 15cm wide!
Tags:
Plant-based
Allergens:
Wheat
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time25 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
½ pack
Chickpeas
75 g
Bulgur
(Contains Wheat May be present Soy)
½ sachet(s)
Middle Eastern spice mix
½ piece
[Persian] cucumber
½ piece
Tomato
1.5 teaspoon
Smoked paprika
½ piece
Onion
1 piece
Portobello mushroom
15 g
Harissa
Not included in your delivery
1.5 tablespoon
Sunflower oil
½ teaspoon
White wine vinegar
1 teaspoon
Extra virgin olive oil
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
Water for the sauce
½ teaspoon
Honey [or plant-based alternative]
½ teaspoon
Sambal
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3373 kJ
Calories806 kcal
Fat42.6 g
Saturated Fat5.1 g
Carbohydrate74 g
Sugar11.8 g
Dietary Fiber21 g
Protein20.6 g
Salt1.8 g
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
•Sieve
•Tall-Sided Pan
•Paper Towel
•Bowl
•Small Bowl
Cooking Steps
1
- Boil plenty of water in a pot or saucepan and cook the bulgur for 10 -12 minutes, then drain and return to the pot.
- Add the Middle Eastern-style spices and drizzle with extra virgin olive oil as preferred. Season to taste with salt and pepper, then mix well to combine.
- Drain and rinse the chickpeas, then pat dry with kitchen paper.
- Heat a clean frying pan over medium-high heat and fry the chickpeas for 12 - 14 minutes.
2
- Add a generous drizzle of sunflower oil and the smoked paprika, then continue frying for 2 - 3 minutes over medium-high heat.
- Meanwhile, chop the onion into half rings and thinly slice the portobello.
- Heat a drizzle of sunflower oil in another frying pan over medium heat and fry the portobello with the onion for 5 minutes.
- Stir the harissa and honey into the portobello, then fry for 1 more minute. Season to taste with salt and pepper.
3
- Dice the cucumber and tomato.
- In a bowl, combine the white wine vinegar with the extra virgin olive oil.
- Add the tomato and cucumber and toss well to combine, seasoning to taste with salt and pepper.
- In a small bowl, combine the mayo with the sambal and the water (see pantry for amounts).
4
- Serve the bulgur on deep plates.
- Top with the portobello, chickpeas and tomato-cucumber salad.
- Drizzle with the sambal mayo to finish.