Who really HATES meal planning? Or just doesn’t know how to do it? I used to suuuccck at planning our weekly meals. It would give me so much anxiety, then I’d get angry because it seemed like such a stupid thing to get anxious about, then I’d become cranky. An entire roller coaster. Guys, this does not have to be the case!
I quite happily stumbled upon a genius resource for meal planning. It is this Jack & Ella printable. It has completely changed my meal planning game! I’m a researcher and a lister, so having a format like this to look at, write down exactly what I’m going to eat, and have a grocery list right there alongside it is the best thing that’s happened to my kitchen in awhile! I got this in a bundle of three different notepads that I bought, which you can find here, but they also just have the menu printable by itself, which is here.
Another bit of news: the meals I’ll be making for the next couple weeks will be heavily influenced, if not exact replicas of Two Red Bowls. Oh. My. Goodness. I’m obsessed with this blog. The food is delicious, it challenges me to span outside my comfort zone to try new cuisines, and the food photography is goals!! So today’s recipe is a variation of Cynthia’s curried couscous. I would’ve used couscous, but the night before I made this I shattered the jar containing the grains, mixing couscous with glass shards. So no couscous for Sarah. I replaced it with bulgur I had on hand, which cooks in 15 minutes or so.
Disclaimer: this recipe is spicy, y’all. I’ve been working on increasing my tolerance to heat, because I’m a wimpy wimp. If you also find yourself sensitive to spice, tone them down as needed in this recipe. But the spice in this dish is DELICIOUS. It’s well rounded with a hint of sweetness, and the carrots + cauliflower are roasted just briefly so they still contain a crunch. It’s delightful, give it a try!
Oh yeah! This week I get to introduce dairy! That explains the mayo and Greek yogurt in this recipe for those wondering.
Curried Bulgur With Roasted Cauliflower
8 oz bulgur (see notes for replacements)
1 head cauliflower, chopped
1/2 tbsp curry powder (see notes)
1 tbsp turmeric
1 tbsp cumin
1 tbsp coriander
1 1/2 tsp salt
1 tsp cayenne
1/4 cup coconut sugar, divided
3 tbsp olive oil, divided
2 carrots, diced
1/3 cup mayonnaise
1/3 cup Greek yogurt
1/2 cup chopped cilantro
1/4 cup dried cranberries
2 tbsp lime juice
Mix the bulgur with 2 cups of water in a pan. Heat to a boil, cover, and simmer for 13-15 minutes. Discard any leftover cooking water (I had none left). Preheat the oven to 450. In a small bowl, mix the curry powder, turmeric, cumin, coriander, salt, cayenne, and 2 tbsp coconut sugar together. In a separate large bowl, toss the cauliflower with 3/4 of the spice mix and 2 tbsp oil. Spread the cauliflower out on a baking sheet and roast for 10 minutes, then remove and set aside. Mix the carrots with the remaining spices and 1 tbsp oil. On the same baking sheet, roast the carrots for five minutes, then set aside and let cool. Return the bulgur, cauliflower, and carrots to the large bowl. Fold in the mayonnaise, Greek yogurt, cilantro, cranberries, remaining coconut sugar, and lime juice. This made 4 servings for us. Enjoy!
NOTES: *The only curry powder I had was red curry, which packs quite a punch. Green curry is mild, and yellow curry has medium heat.
* You can replace the bulgur with quinoa or farro.