Mediterranean Bulgur with Root Vegetables
Fennel and Clementine Salad
Ingredients
- 6 carrots, cut into 1-inch-thick slices
- 3 turnips, cubed
- 3 Yukon Gold potatoes, cubed
- 1 red onion, cut into wedges
- 5½ Tbsp olive oil, divided
- 1 tsp garlic salt, divided
- ½ tsp Italian seasoning
- 1 (32-oz) carton low-sodium vegetable broth
- 2 cups bulgur wheat
- 2 Tbsp vegan red wine vinegar
- 3 Tbsp chopped fresh flat-leaf parsley
Instructions
- Preheat oven to 450°F. Toss together carrots, turnips, potatoes, onion, 2½ Tbsp oil, ½ tsp garlic salt, and Italian seasoning on 2 rimmed baking sheets. Bake 25 minutes or until golden and tender, stirring once.
- Meanwhile, bring broth to a boil in a saucepan, and pour over bulgur; let stand 10 minutes. Drain any excess liquid.
- Toss together roasted vegetables, bulgur, 3 Tbsp oil, vinegar, and ½ tsp garlic salt in a large bowl; sprinkle with parsley.
Side Dish Ingredients
- ½ cup chopped walnuts
- 1 (5-oz) pkg baby spinach
- 1 fennel bulb, trimmed and thinly sliced
- 3 clementines, peeled and sectioned
- 3 green onions, sliced
- ⅓ cup vegan balsamic vinaigrette
Side Dish Instructions
- Toast nuts in a dry skillet over medium heat until fragrant. Cool.
- Toss together spinach, fennel, clementines, onions, and vinaigrette in a bowl. Sprinkle each serving with nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
392
|
141
|
533
|
| Fat (g) | 13 | 10 | 23 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 10 | 3 | 13 |
| Carb (g) | 63 | 11 | 74 |
| Fiber (g) | 11 | 3 | 14 |
| Sodium (mg) | 512 | 164 | 676 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
