with DIY Jalapeño-Ranch Dressing
Carb Smart (50 g carbohydrates or less) 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 • Jalapeno pepper • 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) • Parsley • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites) • Garlic.
Allergens
Utensils
Tags
Plant-Based Protein Shreds
200 g
Bulgur Wheat
0.5 cup
Smoked Paprika-Garlic Blend
6 g
Tomato
1 unit(s)
Lemon
1 unit(s)
Parsley
7 g
Garlic, cloves
1 unit(s)
Jalapeño
1 unit(s)
Mayonnaise
2 tbsp
Sour Cream
1 unit(s)
Baby Spinach
56 g
Pepper
0.25 tsp
Sugar
0.25 tsp
Oil
2.5 tbsp
Salt
0.625 tsp
- Before starting, 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 hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Season with salt, pepper and Smoked Paprika-Garlic Blend. Cook for 6-8 min, tossing occasionally until cooked through.**
- 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 extra garlicky or spicy? Add more garlic and/or 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've opted to get plant-based protein shreds, heat a large non-stick pan over medium. When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then protein shreds. Season with salt, pepper and Smoked Paprika-Garlic Blend. Cook for 6-8 min, tossing occasionally until cooked through.** Top final plates with protein shreds.
740
kcal
Calories
51
g
Fat
7
g
Saturated Fat
53
g
Carbohydrate
4
g
Sugar
9
g
Dietary Fiber
25
g
Protein
20
mg
Cholesterol
1550
mg
Sodium
0.2
g
Trans Fat
650
mg
Potassium
150
mg
Calcium
3.5
mg
Iron
