Bulgur Harvest Bowl
Bulgur is a whole grain-rich in minerals, vitamins, and fiber therefore super healthy for gut function and digestive. The nice thing about it is that you don’t have to cook it, only to soak in boiling water. You can use fine bulgur or coarse, whatever you find in the store. (The recipe will work well with both). Bulgur is great in salads too! it adds a wonderful texture. This easy recipe goes so well with Tahini sauce, as well as tofu or tempeh for some extra protein.
Ingredients:
1 cup dried whole-grain bulgur, soaked in 2 cups of boiling water, covered. drain
1 yam, peeled and cubed
1 parsnip, peeled and cubed
1 eggplant, cubed
3 tablespoons olive oil
+salt
+pepper
1 garlic clove, minced
Directions:
Heat oven to 375 F
Take a baking sheet and line with parchment paper.
Place the yam, parsnip, and eggplant on the baking sheet, drizzle with olive oil, salt, pepper, and a little cayenne pepper for some spice, toss with your hands to cover all the veggies. Bake in the oven for about 30 minutes, until tender and golden brown.
Next, take a mixing bowl and add the soaked bulgur and the veggies, mix, then add garlic and some more salt & pepper if needed. Serve warm or at room temperature.
