YOUR SOLIN GENERATED RECIPE
Herbed Bulgur Bowl with Roasted Vegetables
Enjoy a vibrant bowl that combines nutty bulgur with a medley of roasted vegetables, tangy feta, and protein-rich egg whites and chickpeas, all kissed with a lemon-herb dressing. This dish bursts with fresh, hearty flavors making it perfect for a balanced meal any time of the day.
INGREDIENTS
1 cup cooked bulgur wheat
0.75 cup roasted chickpeas
1 cup diced zucchini
1 half red bell pepper, diced
0.5 cup halved cherry tomatoes
1 teaspoon extra virgin olive oil
1 tablespoon fresh lemon juice
0.25 cup crumbled feta cheese
3 egg whites
PREPARATION
Preheat the oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper.
Toss chickpeas lightly with a pinch of salt, pepper, and a tiny drizzle of olive oil. Roast them in the oven for about 20-25 minutes until crispy.
Meanwhile, dice the zucchini, red bell pepper, and halve the cherry tomatoes. Spread them on another baking tray, drizzle with a little olive oil, salt, and pepper, then roast for 15-20 minutes until tender and slightly charred.
In a bowl, combine the cooked bulgur wheat with fresh lemon juice, the remaining olive oil, and chopped fresh herbs (such as parsley or mint if available) for an extra herby kick.
Fold in the roasted vegetables and roasted chickpeas into the bulgur. Gently mix in the crumbled feta cheese.
In a small pan, cook the egg whites over medium heat until just set, then slice or crumble them, adding extra protein and creaminess to the bowl.
Top the bowl with the cooked egg whites, give a final gentle stir, and serve warm. Enjoy your balanced, herbed bulgur bowl!