Pesto Bulgur Salad
Roasted Asparagus
Ingredients
- 2 cups bulgur wheat
- 1 (5-oz) pkg baby arugula
- 1 (14-oz) can quartered artichoke hearts, drained
- 1 pint multicolor grape tomatoes, halved
- 1 English cucumber, quartered and sliced
- 2 stalks celery, sliced
- ⅓ cup diced red onion
- ⅓ cup vegan pesto
Instructions
- Prepare bulgur according to package directions.
- Combine bulgur, arugula, artichoke hearts, tomatoes, cucumber, celery, and onion in a large bowl. Drizzle with pesto; toss. Season with salt and pepper, if desired.
Side Dish Ingredients
- 2 lb asparagus, trimmed
- 2 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 450°F. Toss together asparagus, oil, salt, and pepper on a rimmed baking sheet; spread in a single layer.
- Roast 8 to 10 minutes or until asparagus is tender and lightly browned.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
293
|
56
|
349
|
| Fat (g) | 9 | 5 | 14 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 10 | 2 | 12 |
| Carb (g) | 47 | 3 | 50 |
| Fiber (g) | 9 | 2 | 11 |
| Sodium (mg) | 362 | 195 | 557 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
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