Middle Eastern-Inspired Plant-Based Protein Shred and Bulgur Bowls
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Middle Eastern-Inspired Plant-Based Protein Shred and Bulgur Bowls

Middle Eastern-Inspired Plant-Based Protein Shred and Bulgur Bowls

with Radishes and Olives

Get ready for Middle Eastern-inspired flavours with this healthy plant-based protein shreds bowl. Fluffy bulgur, briny chopped olives, juicy tomatoes and crisp radishes make for a filling and delicious dinner, while Middle Eastern spices add toasty, tangy flair.

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 • Radish • Lemon • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Middle eastern spice blend (spices (including mustard) and herbs, dehydrated vegetables (garlic, onion), salt, dextrose, silicon dioxide, canola oil) (mustard) • Mediterranean spice blend (dehydrated vegetables (garlic, onion, red bell pepper, tomato), salt, corn starch, spices and herbs, sugar, sumac, citric acid, silicon dioxide, canola oil, lemon oil, spice extract) • Garlic.

Tags:
Veggie
Allergens:
Wheat
Mustard
Milk
Sulphites

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 Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

200 g

Plant-Based Protein Shreds

½ cup

Bulgur Wheat

(Contains Wheat May contain Gluten, Wheat)

30 g

Mixed Olives

(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)

3 unit(s)

Radish

15 g

Middle Eastern Seasoning

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

1 unit(s)

Tomato

1 unit(s)

Lemon

¼ cup

Feta Cheese, crumbled

(Contains Milk)

1 unit(s)

Garlic, cloves

1 tbsp

White Wine Vinegar

(Contains Sulphites)

8 g

Mediterranean Spice Blend

(May contain Sesame, Tree nuts, Triticale, Milk, Soy, Peanuts, Wheat, Sulphites, Mustard)

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Pepper*

½ tsp

Sugar*

0.88 tsp

Salt*

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Nutrition Values

Calories690 kcal
Fat44 g
Saturated Fat6 g
Carbohydrate56 g
Sugar4 g
Dietary Fiber8 g
Protein26 g
Cholesterol10 mg
Sodium2610 mg
Trans Fat0.1 g
Potassium550 mg
Calcium150 mg
Iron3 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

Zester
Colander
Medium Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Large Non-Stick Pan
Whisk
Small Bowl

Cooking Steps

Prep
1
  • 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.
  • Meanwhile, peel, then mince or grate garlic.
  • Slice radishes into rounds. 
  • Drain, then roughly chop olives.
  • Cut tomato into 1/4-inch pieces.
  • Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
Cook bulgur
2
  • Add garlic and bulgur to the boiling water. Stir to combine, then remove from heat.
  • Cover and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
Cook plant-based protein shreds
3
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds.
  • Cook for 6-8 min, flipping once or twice, until cooked through.** 
  • Season with Mediterranean Spice Blend, 1 tsp (2 tsp) Middle Eastern Seasoning, salt and pepper. Toss to coat.
Make dressing
4
  • Meanwhile, in a small bowl, whisk together vinegar, 1 tsp (2 tsp) Middle Eastern Seasoning, 1 tbsp (2 tbsp) lemon juice, 1/4 tsp (1/2 tsp) lemon zest, 1/2 tsp (1 tsp) sugar, 2 tbsp (4 tbsp) oil and 1/4 tsp (1/2 tsp) salt. Set aside.
Assemble salad
5
  • When bulgur is done, fluff with a fork.
  • To the pot, add olives, radishes, tomatoes and half the dressing. 
  • Season with salt and pepper, then stir to combine.
Finish and serve
6
  • Divide bulgur salad between plates, then top with protein shreds.
  • Drizzle remaining dressing over salad.
  • Sprinkle feta over top.
  • Squeeze a lemon wedge over top, if you like.
Modularity step (under step 3)
7

If you've opted to get plant-based protein shreds, cook for 6-8 min, flipping once or twice, until cooked through.** Season with Mediterranean Spice Blend, 1 tsp (2 tsp) Middle Eastern Seasoning, salt and pepper. Toss to coat. Top final plates with protein shreds.

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