with Toasted Almonds
Ingredients: Cannellini beans (white beans, water, salt, calcium chloride, disodium EDTA) • Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Beefsteak tomato • Bulgur wheat (wheat) (durum wheat semolina) • Lemon • Plant-based mayonnaise (mustard) (canola and/or soya oil, water, sugar, modified corn starch, salt, white vinegar, mustard flour, concentrated lemon juice, cellulose gum, xanthan gum, citric acid, calcium disodium EDTA, turmeric extract) • Shallot • Almonds • Parsley • Mint • Mediterranean spice blend (corn starch, fine salt, dehydrated vegetables (garlic, onion, red bell pepper), sugar, spices and herbs, cornmeal, citric acid, lemon juice powder, canola oil, silicon dioxide) • Garlic.
Allergens
Tags
Shrimp
285 g
Bulgur Wheat
0.5 cup
Parsley
14 g
Garlic, cloves
2 unit(s)
Tomato
1 unit(s)
Almonds, sliced
28 g
Cannellini Beans
1 unit(s)
Mint
7 g
Lemon
1 unit(s)
Shallot
1 unit(s)
Mediterranean Spice Blend
7 g
Plant-Based Mayonnaise
2 tbsp
Oil
1.5 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
Sugar
0.255 tsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- To a medium pot, add 3/4 cup (1 1/2 cups) water. Cover and bring to a boil over high.
- Once boiling, add bulgur and 1/4 tsp salt. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.
- Heat a large non-stick pan over medium.
- When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Meanwhile, drain, then rinse cannellini beans. Set aside.
- Roughly chop parsley.
- Roughly chop mint leaves.
- Peel, then thinly slice shallot.
- Peel, then mince or grate garlic
- Zest, then juice the lemon.
- Cut tomato into 1/4-inch pieces.
- In a small bowl, add 1/2 tbsp (1 tbsp) lemon juice, half the lemon zest and half the plant-based mayo (use all for 4 servings). Season with salt and pepper, then stir to combine. Set aside.
- Drain and rinse shrimp, then pat dry with paper towels.
- To a medium bowl, add shrimp, 1/2 tbsp (1 tbsp) olive oil, garlic and Mediterranean Spice Blend. Season with salt and pepper, then toss to coat.
- On a foil-lined baking sheet, add shrimp.
- Broil in the middle of the oven for 5-6 min, until shrimp just turn pink.**
- To a large bowl, add bulgur, shallots, mint, parsley, tomatoes, beans, remaining lemon zest and juice, 1/4 tsp (1/2 tsp ) sugar and 1 tbsp (2 tbsp) olive oil.
- Season with salt and pepper, then toss to combine.
- Divide tabbouleh between bowls, then top with shrimp.
- Sprinkle almonds over top.
- Dollop with plant-based lemon aioli.
820
kcal
Calories
30
g
Fat
3.5
g
Saturated Fat
101
g
Carbohydrate
8
g
Sugar
24
g
Dietary Fiber
47
g
Protein
180
mg
Cholesterol
1590
mg
Sodium
0
g
Trans Fat
1500
mg
Potassium
350
mg
Calcium
7.5
mg
Iron
with Roasted Veggies and Creamy Hummus
