Mango Glazed Brussels and Chickpeas
with Bulgur & Tahini Butter
INGREDIENTS
- 1 lemon, juiced (divided)
- 3 tbsp mango chutney
- 2 carrots, peeled and sliced into thin coins
- 12 oz Brussels sprouts, trimmed and halved
- 13.4 oz chickpeas, drained, rinsed, and patted dry
- ¼ oz fresh oregano, picked and chopped
- 1 tbsp chermoula seasoning
- ½ cup bulgur wheat
- 2 tbsp vegan butter
- 2 tbsp tahini
- 2 tbsp olive oil*
- Salt and pepper
- *Not included
- For full ingredient list, see Nutrition.
- Directions for 4 servings indicated in parentheses
INSTRUCTIONS
Preheat the oven to 450°F. Add just half the lemon juice, mango chutney, and a pinch of salt and pepper to a small bowl and whisk the mango glaze.
Add carrot, Brussels sprouts, chickpeas, oregano, chermoula seasoning, 2 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. (4-serving meal: Use 4 tbsp olive oil)
Add ½ cup water and a pinch of salt to a small saucepan and bring to a boil. Add bulgur, remove saucepan from heat, cover, and let sit until no water remains, about 15 minutes. Fluff with a fork. (4-serving meal: use 1 cup water)
Add remaining lemon juice, butter, tahini, and a pinch of salt to a small bowl and whisk the tahini butter to combine. TIPS: The tahini butter may take a couple of minutes to become smooth while whisking. Add ½ tsp to 1 tsp warm water if the mixture separates.
Divide bulgur between bowls. Top with mango glazed Brussels and chickpeas. Drizzle with tahini butter. Dig in!
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MOROCCAN CARROT PANCAKES with Citrus Salad & Cilantro Chutney
FABCAKES with Sauteed Greens & Avocado Citrus Salad
CHICKPEA COURGETTE SKILLET with Indian Spiced Tomatoes & Chutney
MEDITERRANEAN FRIED RICE with Sumac Cauliflower & Za’atar Aioli
TORTILLA SOUP with Smoky Ancho Chile & Avocado
