Kale bulgur with plantbased meatballs
917 kcal per person
48g Protein
113g Carbs
30g Fat
19g Fiber
Ingredients
- 3 ounces bulgur (84 g)
- 8 ounces kale (frozen) (224 g)
- 1 clove garlic (5 g)
- 2 dates
- 1 ½ tablespoon olive oil (23 ml)
- ½ teaspoon ground cumin (1 g)
- 6 meatballs, plant-based
Preparing this recipe
- Cook the bulgur according to the instructions on the package.
- Boil the kale in a large pot of water until tender in about 8 minutes. Then drain.
- Press the garlic clove and chop the dates into pieces.
- Heat half of the oil in a large pan. Sauté the garlic and briefly cook the cumin. Add the bulgur and kale to the pan and mix everything well together, stirring in the date pieces. Season with pepper and salt.
- In a frying pan, heat the remaining oil and cook the plantbased meatballs for 6 minutes.
- Serve the kale bulgur on a plate along with the meatballs.
Tip van FitChef
For a nice crunch, you can sprinkle some sunflower seeds over the kale bulgur.
