Harissa Veggie Bulghur Buddha Bowl
with Roasted Sweet Potato, Tenderstem® Broccoli, Avocado and Cheese
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Sweet Potato
1 sachet(s)
Chermoula Spice Mix
1 unit(s)
Onion
15 grams
Vegetable Stock Paste
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
1 unit(s)
Avocado
150 grams
Tenderstem Broccoli
50 grams
Greek Style Salad Cheese
(Contains Milk)
grams
Greek-Style cheese
(Contains Milk)
2 unit(s)
Garlic Clove
75 grams
Greek Style Natural Yoghurt
(Contains Milk)
50 grams
Harissa Paste
(Contains Sulphites)
Not included in your delivery
20 grams
Butter
1 tsp
Sugar
220 milliliter(s)
Water for the Bulgur
1 tbsp
Water for the Yoghurt
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potato into 2cm chunks (no need to peel).
Put the chunks onto a large baking tray. Drizzle with oil, sprinkle over the chermoula spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve, peel and thinly slice the onion.
Melt the butter (see pantry for amount) in a medium saucepan pan on medium heat.
Once melted, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 8-10 mins.
Once golden, add the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.
Pour in the water for the bulgur (see pantry for amount), stir in the vegetable stock paste and bring to the boil.
Stir in the bulgur, bring back up to the boil and simmer for 1 min.
Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out your board. Cut into 2cm chunks.
Cut the Tenderstem® broccoli into thirds. Crumble the Greek style salad cheese into small pieces.
Peel and grate the garlic (or use a garlic press).
In a small bowl, combine the Greek style yoghurt, water for the yoghurt (see pantry for amount) and half the harissa paste. Set aside.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the Tenderstem® and stir-fry for 2-3 mins. Stir in the garlic, then turn the heat down to medium and cook for 1 min.
Add a splash of water, then cover with a lid (or foil) and allow to cook until tender, 4-6 mins more. Season with salt and pepper. Remove from the heat.
When the sweet potato has 5 mins remaining, drizzle over the honey (see pantry for amount). Toss to coat, then return to the oven for the remaining time.
When everything's ready, fluff up the bulgur with a fork and stir through the remaining harissa paste. Share between your serving bowls.
In sections, top with the garlicky broccoli, roasted sweet potato, avocado and crumbled Greek style cheese.
Drizzle over the harissa yoghurt.
Enjoy!
