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Gena Hamshaw’s Za’atar Roasted Carrot & Tabbouleh Bowls

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A meal-prep-friendly bowl that’s plant-based and packed with flavor.
© Ashley McLaughlin/The Vegan Week

If you’re attempting to incorporate more meal-prep recipes into your routine, yet tired of the same old steamed broccoli and plain chicken, we have a treat for you: Gena Hamshaw’s za’atar roasted carrot and tabbouleh bowls, from her new cookbook, The Vegan Week. They’re make-ahead friendly and totally plant-based, yet so flavorful you’ll want to eat one for every meal. The carrots are seasoned with za’atar, a popular Middle Eastern spice blend that’s a mix of sesame seeds, sumac, oregano and thyme.


Ingredients

Roasted Carrots

2 pounds (900g) carrots, scrubbed and trimmed

2 tablespoons refined avocado oil

1 tablespoon za’atar spice blend

Zest of 1 lemon

¼ teaspoon kosher salt

Pinch of freshly ground black pepper

Tabbouleh

½ cup (90g) bulgur wheat

1 cup (240ml) water

2 cups (80g) finely chopped fresh parsley

¼ cup (10g) finely chopped fresh mint

1 bunch scallions, white and green parts, thinly sliced crosswise

2 vine-ripened tomatoes, seeded and diced

½ English cucumber—peeled, seeded and diced

¾ teaspoon fine sea salt

3 tablespoons olive oil

2 tablespoons freshly squeezed lemon juice

2⅓ cups (435g) vegan feta

Whole-wheat pita wedges, for serving (optional)

Directions

1. Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper or aluminum foil.

2. Prepare the Roasted Carrots: Cut each carrot in half crosswise. Cut the top half of each carrot in half lengthwise. Slice all the carrots on the diagonal into 2-inch pieces. In a large mixing bowl, toss the carrots with the avocado oil, za’atar spice, lemon zest, salt and pepper. Arrange the carrots on the prepared baking sheet. Roast the carrots, stirring once halfway through cooking, until tender and light brown, 25 to 35 minutes.

3. Prepare the Tabbouleh: Meanwhile, combine the bulgur and water in a small saucepan. Bring to a boil over medium-high heat. Cover the pot, turn the heat to low and simmer until all the water has been absorbed, 12 to 15 minutes. Remove the bulgur from the heat, uncover the pot and fluff gently with a fork. Allow the bulgur to rest for 5 minutes before using. In a large mixing bowl, toss together the cooked bulgur, the parsley, mint, green onions, tomatoes, cucumber, salt, olive oil and lemon juice. Taste and add additional salt as needed.

4. To serve right away, divide the roasted carrots, tabbouleh and vegan feta among four bowls. Add a few pita wedges (if desired). To meal prep for the week, store the components in the fridge in separate airtight containers or portion them into individual divided storage containers to assemble lunch boxes. Freshly made components will keep in the fridge for up to 4 days.

Nutrition Facts
  • 651 calories

  • 42g fat

  • 53g carbs

  • 23g protein

  • 19g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Book cover of The Vegan Week by Gena Hamshaw and a credit line that reads: Reprinted with permission from The Vegan Week by Gena Hamshaw, copyright 2022. Published by Ten Speed Press, a Division of Penguin Random House, LLC.