with Earthy Vegetables & Turmeric Cashew Sauce
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- ¾ cup bulgur wheat
- ¼ cup macadamia nuts
- 1 red beet
- 6 oz Brussels sprouts
- 4 oz cremini mushrooms
- 1 clove garlic
- 1 lemon
- ½ tsp ground turmeric
- 1 tbsp cashew butter
- 2 tsp hemp seeds
- 4 tsp olive oil*
- *Not included
- For full ingredient list, see Nutrition
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.
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.
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.
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.
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.