Roasted Vegetables with Pomegranate & Hummus
over bulgur with fresh herbs & Middle Eastern spices
Got leftover pomegranate seeds? Sprinkle them over your avocado toast. Pairing them with avocado is both delicious and pleasing to the eye.
Tags:
Calorie Smart
•Extra Veggies
•Plant-based
Allergens:
Sulphites
•Sesame
•Mustard
•Wheat
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time40 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
40 g
Hummus
(Contains Sulphites, Sesame, Mustard)
40 g
Bulgur
(Contains Wheat May be present Soy)
½ sachet(s)
Middle Eastern spice mix
150 g
Sweet potato
250 g
Cauliflower
¼ piece
Pomegranate
5 g
Fresh flat leaf parsley & mint
(May be present Celery)
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)2755 kJ
Calories659 kcal
Fat28.5 g
Saturated Fat4.5 g
Carbohydrate72.6 g
Sugar14.2 g
Dietary Fiber21.1 g
Protein14.2 g
Salt1.5 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
•Bowl
•Baking Sheet with Baking Paper
•Pan
Cooking Steps
1
- Preheat the oven to 200°C. 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. Transfer both 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.
2
- 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 them out.
3
- Finely chop the fresh herbs and transfer half to a small bowl.
- Add the extra virgin olive oil and white balsamic vinegar. Season to taste with salt and pepper, then 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, then 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.