Roasted Vegetables with Cranberries & Hummus

Name: Roasted Vegetables with Cranberries & Hummus over bulgur with fresh herbs & Middle Eastern spices
Total time: 40 min
Yield: 2
Cuisine: 0
Ingredients: 80 g Hummus; 75 g Bulgur; 1 sachet(s) Middle Eastern spice mix; 300 g Sweet potato; 500 g Cauliflower; 10 g Fresh flat leaf parsley & mint; 20 g Dried cranberries; 2 tablespoon Olive oil; 350 milliliters Low sodium vegetable stock; 1 tablespoon Extra virgin olive oil; 1 teaspoon White balsamic vinegar; 1 tablespoon Water for the sauce; to taste Salt and pepper

over bulgur with fresh herbs & Middle Eastern spices

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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 savory dishes.

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

5 g

Fresh flat leaf parsley & mint

(May be present Celery)

10 g

Dried cranberries

(May be present Sesame, Peanuts, Tree nuts)

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

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

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.

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.

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

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.