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

Mango Glazed Brussels and Chickpeas

with Bulgur & Tahini Butter

Tags: High-Protein Soy-Free Nut-Free Chef's Choice High Fiber Bone Health
Cook Time
4 Servings  |  40 min 2 Servings  |  30 min

Nutrition (per serving)

CALORIES
760
FAT
23g
CARBOHYDRATES
105g
PROTEIN
31g

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INGREDIENTS

  1. 1 lemon, juiced (divided)
  2. 1/4 cup mango chutney
  3. 2 carrots, peeled and sliced into thin coins
  4. 12 oz Brussels sprouts, trimmed and halved
  5. 13.4 oz chickpeas, drained, rinsed, and patted dry
  6. 0.25 oz oregano, leaves chopped
  7. 1 tbsp chimichurri seasoning
  8. ½ cup bulgur wheat
  9. 2 tbsp vegan butter
  10. 2 tbsp tahini
  11. 2 tbsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: sesame, wheat
Tools: Small saucepan with lid, Foil-lined baking sheet
Cook Time
4 Servings  |  40 min 2 Servings  |  30 min

Nutrition (per serving)

CALORIES
760
FAT
23g
CARBOHYDRATES
105g
PROTEIN
31g

Get Recipes Delivered

INSTRUCTIONS

1
Make the mango glaze

Preheat oven to 450°F. Combine just half the lemon juice, just 3 tbsp mango chutney, and a pinch of salt and pepper in small bowl and whisk mango glaze. (4-serving meal: use 6 tbsp mango chutney). TIP: Keep remaining mango chutney for your own use.

2
Roast the vegetables

Combine carrots, Brussels sprouts, chickpeas, oregano, chimichurri seasoning, 2 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. Roast until vegetables are tender and browned in places, 18 to 20 minutes. Drizzle with mango glaze and continue to roast until sticky, 1 to 2 minutes. (4-serving meal: use 4 tbsp olive oil).

3
Cook the bulgur

Bring ½ cup water and a pinch of salt to a boil in small saucepan. Add bulgur, remove saucepan from heat, cover, and let sit until water is fully absorbed, about 15 minutes. Fluff with fork. (4-serving meal: use 1 cup water).

4
Make the tahini butter

Combine remaining lemon juice, butter, tahini, 1 tsp water, and a pinch of salt in small bowl and whisk tahini butter. (4-serving meal: use 2 tsp water).

5
Serve

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

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