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Lemony Kale Tabbouleh Bowls with Shrimp

Lemony Kale Tabbouleh Bowls with Shrimp

and Toasted Almonds and Seed Blend
4.0(952)
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Calories
: 
650 kcal
Protein
: 
39g protein
Difficulty
: 
Easy
Allergens:
  • Shrimp
  • Wheat
  • Almonds
  • Sulphites
  • Gluten
  • May contain traces of allergens
  • Soy
  • Sulphites
  • Egg
  • Milk
  • Mustard
  • Peanuts
  • Sesame
  • Tree nuts
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

285 g

Shrimp

(Contains: Shrimp)

½ cup

Bulgur Wheat

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

1 unit(s)

Tomato

1 unit(s)

Mini Cucumber

56 g

Kale, chopped

1 unit(s)

Lemon

7 g

Parsley

7 g

Mint

2 unit(s)

Garlic, cloves

56 g

Almonds, sliced

(Contains: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame, May contain traces of allergens, Almonds)

28 g

Seed Blend

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

3 g

Smoked Paprika-Garlic Blend

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

Not included in your delivery

1 tbsp

Oil*

0.13 tsp

Salt*

Calories650 kcal
Fat30 g
Saturated Fat2.5 g
Carbohydrate65 g
Sugar12 g
Dietary Fiber13 g
Protein39 g
Cholesterol180 mg
Sodium980 mg
Potassium1050 mg
Calcium250 mg
Iron4.5 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.
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Zester
•Medium Bowl
•Large Non-Stick Pan
•Strainer

Cooking Steps

Cook bulgur
1
  • Before starting, wash and dry all produce.
  • To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
  • Meanwhile, finely chop kale.
  • When water is boiling, add bulgur and kale. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
Prep
2
  • Meanwhile, halve cucumber lengthwise. Cut into 1/4-inch pieces.
  • Pick mint leaves from stems, then finely chop mint and parsley together.
  • Cut tomatoes into 1/4-inch pieces.
  • Zest, then juice lemon.
  • Peel, then mince or grate garlic.
  • In a medium bowl, combine tomatoes, cucumbers, half the lemon zest, half the lemon juice and 1/2 tbsp (1 tbsp) oil. (TIP: We love using olive oil here!) Season with salt and pepper, if you like. Toss to combine.
Toast almonds and seed blend
3
  • Heat a large non-stick pan over medium-high.
  • When hot, add almonds and seed blend to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
  • Remove from heat. Transfer to a plate.
Cook shrimp
4
  • Drain and rinse shrimp, then pat dry with paper towels. Season with half the Smoked Paprika-Garlic Blend (use all for 4 servings).
  • Using the same pan, reheat 1/2 tbsp (1 tbsp) oil over medium-high.
  • When the pan is hot, add garlic and shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.** Season with salt and pepper, if you like.
Finish and serve
5
  • To the pot with bulgur and kale, stir in mint-parsley mix, half the almond-seed blend, remaining lemon zest and remaining lemon juice. Season with salt and pepper, if you like.
  • Divide bulgur-kale mixture between bowls. Arrange shrimp and tomato-cucumber mixture over top.
  • Sprinkle with remaining almond-seed blend.

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