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Forest Bowl with Earthy Vegetables & Turmeric Cashew Sauce
2 or 2 Serving Dinner

Forest Bowl

with Earthy Vegetables & Turmeric Cashew Sauce

Tags: Soy-Free, Quick and Easy
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
570
FAT
24g
CARBOHYDRATES
83g
PROTEIN
19g

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INGREDIENTS

  1. ¾ cup bulgur wheat
  2. ¼ cup macadamia nuts
  3. 1 red beet
  4. 6 oz Brussels sprouts
  5. 4 oz cremini mushrooms
  6. 1 clove garlic
  7. 1 lemon
  8. ½ tsp ground turmeric
  9. 1 tbsp cashew butter
  10. 2 tsp hemp seeds
  11. 4 tsp olive oil*
  12. *
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: tree nuts, wheat
Tools: Blender, 2 baking sheets, Small saucepan with lid
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
570
FAT
24g
CARBOHYDRATES
83g
PROTEIN
19g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the bulgur

Preheat oven to 425°F. Add ⅔ cup water to a small saucepan and bring to a boil. Add the bulgur, turn off the heat, cover, and allow to rest until step 6. Place the macadamia nuts in a small bowl and cover with ⅓ cup of hot tap water.

2
Roast the beets

Peel the red beet and cut into small wedges. Transfer beet wedges to a baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Roast until tender and you can pierce them with a fork, about 18 to 20 minutes.

3
Roast the vegetables

Trim and halve the Brussels sprouts. Halve the cremini mushrooms. Transfer the vegetables to a baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Roast until the vegetables are tender and browned in places, about 10 to 12 minutes.

4
Blend the sauce

Add the macadamia nuts and their soaking water to a blender. Peel and add the garlic, just 1 tbsp lemon juice, ground turmeric, cashew butter, and a good pinch of salt and blend the turmeric cashew sauce until smooth, scraping down the side of the blender as necessary. Taste and add more lemon juice if you’d like.

5
Serve

Squeeze the remaining lemon juice into the cooked bulgur, adjust seasoning with salt, and divide between large bowls. Top with roasted beets, Brussels sprouts, and mushrooms. Drizzle with turmeric cashew sauce and sprinkle with hemp seeds.

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