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Mango Glazed Brussels and Chickpeas with Bulgur & Tahini Butter
2 or 4 Serving Dinner

Mango Glazed Brussels and Chickpeas

with Bulgur & Tahini Butter

Tags: High-Protein, Soy-Free, Nut-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
870
FAT
32g
CARBOHYDRATES
112g
PROTEIN
33g

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INGREDIENTS

  1. 2 carrots
  2. 12 oz Brussels sprouts
  3. 13.4 oz chickpeas
  4. 1 lemon
  5. ¼ oz fresh oregano
  6. 3 tbsp mango chutney
  7. 1 tbsp chermoula seasoning
  8. ½ cup bulgur wheat
  9. 2 tbsp vegan butter
  10. 3 tbsp tahini
  11. 2 tbsp (4 tbsp) olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: wheat
Tools: Small saucepan, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
870
FAT
32g
CARBOHYDRATES
112g
PROTEIN
33g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the vegetables and make the amba sauce

Preheat the oven to 450°F. Peel carrots and cut them into thin rounds. Trim and halve the Brussels sprouts. Drain and rinse the chickpeas, and pat dry. Halve and juice the lemon(s). Pick and chop the oregano. Add just half the lemon juice, mango chutney, and a pinch of salt and pepper to a small bowl and whisk the mango glaze.

2
Roast the amba-glazed vegetables

Add sliced carrot, halved Brussels sprouts, chickpeas, oregano, chermoula seasoning, 2 tbsp (4 tbsp) olive oil, and a pinch of salt and pepper to a foil-lined baking sheet, and toss. Roast until vegetables are tender and browned at the edges, 18 to 20 minutes. Remove from the oven and drizzle with the mango glaze. Return to the oven for 1 to 2 minutes.

3
Cook the bulgur

Add ½ cup (1 cup) water and a pinch of salt to a small saucepan and bring to a boil. Add the bulgur, remove from heat, cover, and let sit until no water remains, about 15 minutes. Fluff with a fork.

4
Make the tahini butter

Add remaining lemon juice, butter, tahini, and a pinch of salt to a small bowl and whisk the tahini butter to combine. TIP: The tahini butter may take a couple of minutes to become smooth while whisking. Add ½ tsp (1 tsp) warm water if the mixture separates.

5
Serve

Divide bulgur between bowls. Top with mango glazed Brussels and chickpeas. Drizzle with tahini butter. Dig in!

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