Bulgar Wheat with Spicy Tomato and Mixed Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Bulgar Wheat with Spicy Tomato and Mixed Vegetables

YOUR SOLIN GENERATED RECIPE

Bulgar Wheat with Spicy Tomato and Mixed Vegetables

A vibrant medley of tender bulgur wheat, hearty chickpeas, and fluffy egg whites tossed with fresh, colorful vegetables and a kick of spice, offering a satisfying and well-balanced meal perfect for any time of day.

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NUTRITION

473kcal
Protein
35.2g
Fat
9.1g
Carbs
65.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Bulgur Wheat (91g)

3/4 cup cooked Chickpeas (123g)

5 large Egg Whites (approx. 165g)

1 medium diced Tomato (123g)

1/2 medium diced Red Bell Pepper (75g)

1/2 medium Sliced Zucchini (100g)

1/4 medium diced Onion (40g)

1 clove minced Garlic (3g)

1 teaspoon Olive Oil (4.5g)

1/2 teaspoon Chili Flakes

1/2 teaspoon Ground Cumin

Salt and Pepper to taste

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PREPARATION

  • 1

    Prepare the bulgur wheat according to package instructions until tender and fluffy.

  • 2

    In a large pan, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until softened and fragrant.

  • 3

    Add the diced red bell pepper and zucchini to the pan and cook for 3-4 minutes until they begin to soften.

  • 4

    Stir in the diced tomato, chili flakes, and ground cumin; let the mixture simmer for another 2 minutes so that the spices meld.

  • 5

    Mix in the cooked chickpeas and gently fold in the pre-cooked bulgur wheat.

  • 6

    Lightly pour in the egg whites, stirring continuously to combine, and cook until the egg whites are set but still tender.

  • 7

    Season with salt and pepper to taste, remove from heat, and serve warm.

Bulgar Wheat with Spicy Tomato and Mixed Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Bulgar Wheat with Spicy Tomato and Mixed Vegetables

YOUR SOLIN GENERATED RECIPE

Bulgar Wheat with Spicy Tomato and Mixed Vegetables

A vibrant medley of tender bulgur wheat, hearty chickpeas, and fluffy egg whites tossed with fresh, colorful vegetables and a kick of spice, offering a satisfying and well-balanced meal perfect for any time of day.

NUTRITION

473kcal
Protein
35.2g
Fat
9.1g
Carbs
65.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup cooked Bulgur Wheat (91g)

3/4 cup cooked Chickpeas (123g)

5 large Egg Whites (approx. 165g)

1 medium diced Tomato (123g)

1/2 medium diced Red Bell Pepper (75g)

1/2 medium Sliced Zucchini (100g)

1/4 medium diced Onion (40g)

1 clove minced Garlic (3g)

1 teaspoon Olive Oil (4.5g)

1/2 teaspoon Chili Flakes

1/2 teaspoon Ground Cumin

Salt and Pepper to taste

PREPARATION

  • 1

    Prepare the bulgur wheat according to package instructions until tender and fluffy.

  • 2

    In a large pan, heat the olive oil over medium heat. Sauté the diced onion and minced garlic until softened and fragrant.

  • 3

    Add the diced red bell pepper and zucchini to the pan and cook for 3-4 minutes until they begin to soften.

  • 4

    Stir in the diced tomato, chili flakes, and ground cumin; let the mixture simmer for another 2 minutes so that the spices meld.

  • 5

    Mix in the cooked chickpeas and gently fold in the pre-cooked bulgur wheat.

  • 6

    Lightly pour in the egg whites, stirring continuously to combine, and cook until the egg whites are set but still tender.

  • 7

    Season with salt and pepper to taste, remove from heat, and serve warm.