Veggie No-Chicken Bulgur Bowl

Name: Veggie No-Chicken Bulgur Bowl with cranberries, yogurt sauce & courgette
Total time: 15 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: 150 g Bulgur; 160 g Vegan chicken pieces; 1 piece Courgette; 2 piece Tomato; 10 g Fresh flat leaf parsley & mint; 40 g Dried cranberries; 100 g Organic full-fat yogurt; 1 sachet(s) Middle Eastern spice mix; 20 g Salted almonds; ½ piece Lemon; 1 piece Romano pepper; 50 g Chopped onion; 1 piece Garlic; ½ piece Low sodium vegetable stock cube; 2 tablespoon Olive oil; 2 tablespoon Honey [or plant-based alternative]; 300 milliliters Water; to taste Extra virgin olive oil; to taste Salt and pepper

with cranberries, yogurt sauce & courgette

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These plant-based chicken pieces not only have the texture of real meat, but also the same essential nutrients: protein, iron and vitamin B12!

Tags:

Veggie

Allergens:

Tarwe

•Soja

•Melk (inclusief lactose)

•Amandelnoten

•Pinda's

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

75 g

Bulgur

(Contains: Tarwe May be present: Soja)

80 g

Vegan chicken pieces

(Contains: Soja)

½ piece

Courgette

1 piece

Tomato

5 g

Fresh flat leaf parsley & mint

(May be present: Selderij)

20 g

Dried cranberries

(May be present: Sesamzaad, Pinda's, Noten)

50 g

Organic full-fat yogurt

(Contains: Melk (inclusief lactose))

½ sachet(s)

Middle Eastern spice mix

10 g

Salted almonds

(Contains: Amandelnoten, Pinda's May be present: Sesamzaad, Noten)

¼ piece

Lemon

½ piece

Romano pepper

25 g

Chopped onion

1 piece

Garlic

Not included in your delivery

¼ piece

Low sodium vegetable stock cube

1 tablespoon

Olive oil

1 tablespoon

Honey [or plant-based alternative]

150 milliliters

Water

to taste

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3401 kJ

Calories813 kcal

Fat30.3 g

Saturated Fat4.9 g

Carbohydrate97.9 g

Sugar37.7 g

Dietary Fiber20.3 g

Protein28.8 g

Salt1.8 g

Potassium435.8 mg

Calcium48.8 mg

Iron1.4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Tall-Sided Pan

•Salad Bowl

•Small Bowl

Cooking Steps

Boil the water in a pot or saucepan and crumble in the stock cube (see pantry for amounts).
Cook the bulgur for 10 - 12 minutes over medium heat, covered.
Fluff through the bulgur with a fork and then set aside.
Meanwhile, crush or mince the garlic. Slice the courgette into thin crescents. Dice the tomato and the Romano pepper. Cut the lemon into eight wedges.

Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the courgette and Romano pepper with the garlic and onion for 8 - 10 minutes. Season to taste with salt and pepper.
Finely chop the fresh herbs and transfer half to a small bowl. Add the yogurt and mix well to combine, seasoning to taste with salt and pepper.
In a salad bowl, combine the tomato with the dried cranberries and the rest of the fresh herbs.

Heat a drizzle of olive oil in another frying pan over high heat and fry the veggie chicken for 4 minutes until evenly browned.
Reduce the heat to medium-high and add the honey and Middle Eastern spices, then fry for 1 - 2 more minutes.
Transfer the bulgur, Romano pepper and courgette to the salad bowl and mix well to combine.

To the salad bowl, add the juice of 1 lemon wedge per person and extra virgin olive oil as preferred, then season to taste with salt and pepper.
Serve the bulgur in bowls and top with the veggie chicken.
Drizzle with the yogurt sauce and garnish with the almonds. Serve with the rest of the lemon wedges alongside.