Lemony Kale Tabbouleh Bowls with Shrimp
and Toasted Almonds and Seed BlendCalories
:
650 kcalProtein
:
39g proteinTotal
:
20 minutesDifficulty
:
EasyNew
Allergens:
- Shrimp
- Wheat
- Almonds
- Sulphites
- Gluten
- May contain traces of allergens
- Soy
- Sulphites
- Egg
- Milk
- Mustard
- Peanuts
- Sesame
- Tree nuts
- Wheat
Ingredients: Shrimp • Tomatoes • Bulgur wheat (wheat) • Lemon • Cucumber • Kale • Almonds • Seed blend (sunflower seeds, pepitas, soybean oil and/or canola oil) • Parsley • Mint • Garlic • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
285 g
Shrimp
(Contains: Shrimp)
½ cup
Bulgur Wheat
(Contains: Wheat May be present: Gluten)
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: Almonds May be present: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
28 g
Seed Blend
(May be present: Egg, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
3 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May be present: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
Nutrition facts
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.
Utensils
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Zester
•Medium Bowl
•Large Non-Stick Pan
•Strainer
Cooking Steps
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.
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.
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.
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.
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.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The lemony, herb-forward flavour won many fans, though some found the lemon overpowering and suggest using half the zest and juice for a more balanced taste.
- Ease of prep: Most reviewers found this dish quick and straightforward, though the bulgur occasionally needed a little extra time to fully absorb the liquid and soften.
- Suggestions: Add a drizzle of olive oil and tahini or a light dressing to bring the components together and prevent the dish from feeling dry. Use all of the smoked paprika-garlic blend on the shrimp, rather than half, for a more pronounced seasoning.
- Leftovers: Reviewers suggest storing the tomato and cucumber mixture separately so the grains can be warmed before serving.
- Toppings: The toasted almonds and seed blend were a consistent highlight, adding welcome crunch and texture to the bowl.
