Preheat oven to 425°F / 220°C and line a rimmed baking sheet with parchment paper or aluminum foil.

To 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.

While the carrots roast, prepare the tabbouleh. 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, 12–15 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.

To serve right away, divide the roasted carrots, tabbouleh and tofu feta among 4 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.

Reprinted with permission from The Vegan Week by Gena Hamshaw, copyright ©2022. Published by Ten Speed Press, a division of Penguin Random House, LLC.