Fresh Herb Bulgur with Roasted Vegetables and Toasted Seeds

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

Fresh Herb Bulgur with Roasted Vegetables and Toasted Seeds

YOUR SOLIN GENERATED RECIPE

Fresh Herb Bulgur with Roasted Vegetables and Toasted Seeds

Enjoy a vibrant bowl of tender bulgur wheat tossed with colorful roasted vegetables, hearty roasted chickpeas, and crunchy toasted pumpkin seeds, all brought together with a creamy, tangy Greek yogurt dressing infused with fresh herbs and lemon. This dish offers an inviting mix of textures and flavors – warm, roasted bites balanced with cool, herby creaminess – making it a wholesome meal perfect for lunch or dinner.

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NUTRITION

594kcal
Protein
34.2g
Fat
11.4g
Carbs
94.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Bulgur Wheat (182g)

1 cup Mixed Roasted Vegetables (150g)

0.75 cup Roasted Chickpeas (125g)

0.5 oz Toasted Pumpkin Seeds (14g)

100g Nonfat Greek Yogurt

1 handful Fresh Herbs (parsley & mint, 10g)

1 tablespoon Lemon Juice (15g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). On a baking sheet, toss chopped red bell pepper, zucchini, and red onion with a light spray of olive oil, salt, and pepper. Roast for about 20-25 minutes until the vegetables are tender and slightly caramelized.

  • 2

    Meanwhile, drain and rinse canned chickpeas (or use pre-cooked chickpeas) and pat them dry. Spread them on a separate baking sheet, season with your preferred spices (such as paprika, cumin, and a pinch of salt), and roast in the oven for 20 minutes until crisp.

  • 3

    Toast pumpkin seeds lightly in a dry skillet over medium heat for 3-4 minutes, stirring frequently until they are fragrant and golden. Set aside to cool.

  • 4

    In a large bowl, combine 1 cup of cooked bulgur wheat with the roasted vegetables and roasted chickpeas.

  • 5

    Prepare the dressing by mixing the nonfat Greek yogurt with fresh chopped parsley and mint, lemon juice, and a small pinch of salt. Stir well to combine.

  • 6

    Pour the dressing over the bulgur and vegetable mixture and toss gently to evenly coat all the ingredients.

  • 7

    Sprinkle the toasted pumpkin seeds on top and serve immediately, enjoying the blend of warm roasted flavors with the tangy, herby dressing.

Fresh Herb Bulgur with Roasted Vegetables and Toasted Seeds

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

Fresh Herb Bulgur with Roasted Vegetables and Toasted Seeds

YOUR SOLIN GENERATED RECIPE

Fresh Herb Bulgur with Roasted Vegetables and Toasted Seeds

Enjoy a vibrant bowl of tender bulgur wheat tossed with colorful roasted vegetables, hearty roasted chickpeas, and crunchy toasted pumpkin seeds, all brought together with a creamy, tangy Greek yogurt dressing infused with fresh herbs and lemon. This dish offers an inviting mix of textures and flavors – warm, roasted bites balanced with cool, herby creaminess – making it a wholesome meal perfect for lunch or dinner.

NUTRITION

594kcal
Protein
34.2g
Fat
11.4g
Carbs
94.9g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Bulgur Wheat (182g)

1 cup Mixed Roasted Vegetables (150g)

0.75 cup Roasted Chickpeas (125g)

0.5 oz Toasted Pumpkin Seeds (14g)

100g Nonfat Greek Yogurt

1 handful Fresh Herbs (parsley & mint, 10g)

1 tablespoon Lemon Juice (15g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). On a baking sheet, toss chopped red bell pepper, zucchini, and red onion with a light spray of olive oil, salt, and pepper. Roast for about 20-25 minutes until the vegetables are tender and slightly caramelized.

  • 2

    Meanwhile, drain and rinse canned chickpeas (or use pre-cooked chickpeas) and pat them dry. Spread them on a separate baking sheet, season with your preferred spices (such as paprika, cumin, and a pinch of salt), and roast in the oven for 20 minutes until crisp.

  • 3

    Toast pumpkin seeds lightly in a dry skillet over medium heat for 3-4 minutes, stirring frequently until they are fragrant and golden. Set aside to cool.

  • 4

    In a large bowl, combine 1 cup of cooked bulgur wheat with the roasted vegetables and roasted chickpeas.

  • 5

    Prepare the dressing by mixing the nonfat Greek yogurt with fresh chopped parsley and mint, lemon juice, and a small pinch of salt. Stir well to combine.

  • 6

    Pour the dressing over the bulgur and vegetable mixture and toss gently to evenly coat all the ingredients.

  • 7

    Sprinkle the toasted pumpkin seeds on top and serve immediately, enjoying the blend of warm roasted flavors with the tangy, herby dressing.