Moroccan Roasted and Vegetables with Bulgar Wheat
PREP: 10 minutes
COOK: 25-30 minutes
SERVES: 4
Skill Level: Easy
.png?updated=1730383403)
Nutrition Info (Per Serving)
494kcal Energy
61g Carbohydrate
14g Protein
7g (of which Sugar)
25g Fat
13g Fibre
4g (of which Saturated Fat)
0.2g Salt
Ingredients
2 tbsp toasted sesame oil
1 tbsp balsamic vinegar
1 tbsp tahini 20g
1 tbsp harissa paste 20g
1 carrot, cut into small chunks 100g
1 red onion, cut into wedges 150g
600g butternut squash, peeled and cut into small chunks
200g pack Cavolo Nero
50g pine nuts, toasted
150g bulgur wheat
Natural yogurt to serve
Instructions
Preheat the oven to 200oC, gas mark 6.
Mix together the oil, vinegar, tahini, harissa and 2 tbsp water and season.
Mix the vegetables together on a large baking tray with the pine nuts, toss in the dressing and bake for 25-30 minutes, stirring halfway, until tender.
While the vegetables are cooking, cook the bulgur wheat according to pack instructions, drain and set aside.
Toss the grains into the vegetables. Serve with a dollop of natural yogurt.