Gena Hamshaw's Za’atar Roasted Carrot & Tabbouleh Bowls
Gena Hamshaw's recipe for za’atar roasted carrot and tabbouleh bowls is vegan and make-ahead friendly, yet still packed with flavor. Meal prep has never been tastier.
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Cooking tools:
- Microplane
- Citrus press
- Peeler
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Measuring cup
- Measuring spoon
- Baking sheet
- Parchment paper
- Aluminum foil
- Oven
- Stove
- Fork
- Airtight container
- Refrigerator
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)
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