Bowl with bulgur, beet & edamame
849 kcal per person
30g Protein
97g Carbs
38g Fat
25g Fiber
Ingredients
- ¾ cup cauliflower florets (80 g)
- 3 ounces chickpeas (84 g)
- 3 ounces bulgur (84 g)
- ¼ pound sweet potato (114 g)
- 1 ½ tablespoon olive oil (23 ml)
- 2 ounces edamame (56 g)
- 1 handful spinach (25 g)
- 1 steamed beet
- 1 ½ tablespoon hummus (30 g)
Preparing this recipe
- Preheat the oven to 390°F (200 °C).
- Allow the cauliflower florets to thaw slightly. Rinse the chickpeas and let them drain well.
- Cook the bulgur according to the package instructions.
- Halve the cauliflower florets. Peel the sweet potato, halve it and slice into ¾ inch thick slices.
- Spread the sweet potato slices, cauliflower florets and chickpeas on a baking tray lined with parchment paper. Sprinkle with half of the olive oil. Season with pepper and salt and roast for about 20 minutes in the oven.
- Heat the other half of the olive oil in a frying pan and sauté the edamame for 4 minutes. Then add the spinach and heat it for another 2 minutes.
- Cut the beet into small cubes.
- Arrange the bulgur, roasted sweet potato, cauliflower, chickpeas, edamame, spinach and beet in sections in the bowl. Dollop the hummus in the center.
Requisites:
- Baking sheet lined with parchment paper
Tip van FitChef
Also delicious with some chili flakes sprinkled over the chickpeas.
