Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
38
High
Nutrition per serving
Calories613 kcal (31%)
Total Fat27.1 g (39%)
Carbs84.7 g (33%)
Sugars17.4 g (19%)
Protein18.2 g (36%)
Sodium983.5 mg (49%)
Fiber18 g (64%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
4carrots
chopped
4parsnip
chopped
1beet
diced
1can chickpeas
drained and rinsed
1red onion
in wedges
2 Tbspolive oil
1 tspfennel seeds
½ tspcumin
1 tspsweet paprika
1 tspchili powder
⅛ tspcinnamon
coarse salt
Bulgur Pilaf
1 Tbspolive oil
2shallot
chopped
180gbulgur wheat
¼ tspsalt
475mlwater
35gcurrants
or raisins
45gpine nuts
toasted
Bowls
Instructions
Step 1
Preheat oven to 400 and prepare a sheet pan
Step 2
Combine in a bowl and toss with seasoning
sweet paprika1 tsp
red onion1 
cinnamon⅛ tsp
fennel seeds1 tsp
cumin½ tsp
beet1 
parsnip4 chili powder1 tsp
can chickpeas1 
coarse salt
carrots4 
olive oil2 TbspStep 3
Bake for 35 minutes
Pilaf
Step 4
In a large pot heat the oil and cook shallots over medium heat. Add bulgur and cook for a minute before adding the water.
Step 5
Simmer for 12 minutes, fluff cover for 5 minutes. Stir in pine nuts and currants
Serve
Step 6
On the greens , drizzle with dressing and serve right away
Notes
1 liked
0 disliked
Delicious
Easy
Makes leftovers
Special occasion
