Carb Smart Plant-Based Protein Shred Bulgur Bowls

Name: Carb Smart Plant-Based Protein Shred Bulgur Bowls with DIY Jalapeño-Ranch Dressing
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 200 g Plant-Based Protein Shreds; ½ cup Bulgur Wheat; 6 g Smoked Paprika-Garlic Blend; 1 unit(s) Tomato; 1 unit(s) Lemon; 7 g Parsley; 1 unit(s) Garlic, cloves; 1 unit(s) Jalapeño; 2 tbsp Mayonnaise; 1 unit(s) Sour Cream; 56 g Baby Spinach; ¼ tsp Pepper*; ¼ tsp Sugar*; 2.5 tbsp Oil*; 0.63 tsp Salt*

with DIY Jalapeño-Ranch Dressing

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Jalapeño-ranch dressing steals the show in this quick and well-balanced bowl. Smoky plant-based protein shreds pair perfectly with creamy ranch, while lemony bulgur brings brightness to every bite.

Carb Smart (50 g carbohydrates or less) is based on a per serving calculation of the recipe's carbohydrate amount. Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Ingredients: Plant-based protein shreds (water, TMRW Protein (pea protein isolate, oat flour, brown rice protein concentrate), expeller pressed canola oil, natural flavours (containing yeast extracts, salt, smoke, spice extracts, sugar), apple cider vinegar, sea salt) • Bulgur wheat (durum wheat semolina) (wheat) • Roma tomatoes • Lemon • Spinach • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Jalapeno pepper • Parsley • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites) • Garlic.

Tags:

Spicy

•Carb Smart

•Veggie

Allergens:

Wheat

•Sulphites

•Egg

•Mustard

•Milk

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes

Cooking Time5 minutes

DifficultyMedium

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

½ cup

Bulgur Wheat

(Contains: Wheat May contain traces of: Gluten, Wheat)

6 g

Smoked Paprika-Garlic Blend

(Contains: Sulphites May contain traces of: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)

1 unit(s)

Tomato

1 unit(s)

Lemon

7 g

Parsley

1 unit(s)

Garlic, cloves

1 unit(s)

Jalapeño

2 tbsp

Mayonnaise

(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

1 unit(s)

Sour Cream

(Contains: Milk May contain traces of: Milk)

56 g

Baby Spinach

Not included in your delivery

¼ tsp

Pepper*

¼ tsp

Sugar*

2.5 tbsp

Oil*

0.63 tsp

Salt*

Nutrition Values

Calories740 kcal

Fat51 g

Saturated Fat7 g

Carbohydrate53 g

Sugar4 g

Dietary Fiber8 g

Protein25 g

Cholesterol20 mg

Sodium1550 mg

Trans Fat0.2 g

Potassium650 mg

Calcium125 mg

Iron3.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Parchment Paper

•Baking Sheet

•Large Non-Stick Pan

•Zester

•Small Bowl

•Large Bowl

•Whisk

Cooking Steps

PDF

Before starting, preheat the oven to 450°F.
Wash and dry all produce.
To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/2 tsp (1 tsp) salt. Cover and bring to a boil over high heat.
Once boiling, add bulgur. Stir to combine, then cover and remove from heat.
Let stand for 15-16 min, until bulgur is tender and liquid is absorbed. Fluff with a fork.

Meanwhile, heat a large non-stick pan over medium.
When the pan is hot, add 1 tbsp oil, then protein shreds. Cook for 6-8 min, flipping once or twice, until cooked through.** Season with salt, pepper and Smoked Paprika-Garlic Blend. Toss to coat.

Meanwhile, cut tomato into 1/2-inch pieces.
Zest, then juice half the lemon. Cut remaining lemon into wedges.
Finely chop parsley.
Peel, then mince or grate garlic.
Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños.)

To a small bowl, add mayo, sour cream, half the parsley, 1 tsp (2 tsp) lemon juice, 1/4 tsp (1/2 tsp) sugar, 1/4 tsp (1/2 tsp) garlic and 1 1/2 tbsp (3 tbsp) jalapeños. (NOTE: Like things garlicky and spicy? Add more garlic and/or more jalapeños!)
Season with salt and pepper, then stir to combine.

To the pot with bulgur, add lemon zest and remaining parsley. Season with pepper, then fluff with a fork to combine.
To a large bowl, add 2 tsp (4 tsp) lemon juice and 2 tbsp (4 tbsp) oil. [TIP: Add 1/4 tsp (1/2 tsp) sugar, if you like.]
Season with salt and pepper, then whisk to combine.
To the vinaigrette, add spinach and tomatoes, then toss to combine.

To the bowl with salad, add bulgur, then toss to combine.
Divide bulgur salad between bowls. Top with protein shreds.
Drizzle with jalapeño-ranch dressing.
Squeeze a lemon wedge over top and sprinkle with any remaining jalapeños, if you like.

If you've opted to get plant-based protein shreds, when the pan is hot, add 1 tbsp oil, then protein shreds. Cook for 6-8 min, flipping once or twice, until cooked through.** Season with salt, pepper and Smoked Paprika-Garlic Blend. Toss to coat. Disregard instructions to transfer to baking sheet and roast.

Top final plates with protein shreds.