Step 1: Prepare and Roast the Vegetables

Prep the Veggies:

1. Preheat your oven to 200°C (400°F) or prepare your air fryer.
2. Place the baby peppers, shallots, cauliflower florets, and squash cubes on a baking tray.
3. Drizzle with olive oil if using, or skip this step for an oil-free version.

Roast: 4. Roast the vegetables in the preheated oven for around 45 minutes, turning halfway through, until they are tender and slightly caramelized. 5. If using an air fryer, cook the veggies according to your air fryer’s instructions until they are golden and cooked through.

Step 2: Cook the Bulgur Wheat

Cook the Bulgur:

1. In a small pot, bring 1/2 cup of water to a boil with a pinch of salt. Alternatively, you can cook this in the microwave for 3-4 minutes.
2. Add 1/4 cup of bulgur wheat, reduce the heat to low, cover, and simmer for about 12-15 minutes, or until the water is absorbed and the bulgur is tender.
3. Fluff with a fork and set aside.

Step 3: Make the Coriander Cashew Cream Sauce

Blend the Sauce:

1. In a high-speed blender, combine the fresh coriander, cashew nuts, lemon juice, nutritional yeast, water, salt, and pepper.
2. Blend until smooth and creamy, adding more water if necessary to reach your desired consistency.

Step 4: Assemble the Bulgur Bowl

Layer the Ingredients:

1. In a bowl, place a layer of the coriander cashew cream sauce on the bottom.
2. Add the cooked bulgur wheat as the next layer.
3. Top with the roasted vegetables.
4. Add the cooked butter beans on top.
5. Finish with a few dollops of the coriander cashew cream sauce for extra flavor.

Serve and Enjoy:

Garnish and Serve:

1. Optionally, garnish with additional fresh coriander leaves or a sprinkle of nutritional yeast.
2. Serve immediately and enjoy your nutritious and flavorful wholefood plant-based bulgur bowl!