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
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
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 carrots, 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 water is fully absorbed, 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 minutes to become smooth. 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!
SIMILAR RECIPES
RED LENTIL SOUP with Tamarind Chutney & Roasted Parsnip Ribbons
ROMESCO CHICKPEA SANDWICHES with Roasted Vegetables & Lemony Arugula
MOROCCAN CARROT PANCAKES with Citrus Salad & Cilantro Chutney
FABCAKES with Sauteed Greens & Avocado Citrus Salad
