Veggie No-Chicken Bulgur Bowl with Yogurt Sauce
with cranberries, courgette & fresh herbs
Did you know that "bulgur" is the Turkish word for barley?
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
75 g
Bulgur
(Contains: Tarwe, Gluten May be present: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver)
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: Pecannoten, Walnoten, Noten, Cashewnoten, Paranoten, Macadamianoten, Pinda's, Sesamzaad, Amandelnoten, Hazelnoten, Pistachenoten)
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: Noten, Sesamzaad)
¼ piece
Lemon
½ piece
Romano pepper
25 g
Chopped onion
1 piece
Garlic
Not included in your delivery
150 milliliters
Low sodium vegetable stock
1 tablespoon
Olive oil
1 tablespoon
Honey [or plant-based alternative]
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock in a pot or saucepan and 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 with the Romano pepper, the garlic and the onion for 8 - 10 minutes. Season to taste with salt and pepper.
- Heat a drizzle of olive oil in another frying pan over medium-high heat. Fry the veggie chicken for 7 - 8 minutes.
- Add the honey and the Middle Eastern spices, then fry for 1 - 2 more minutes.
- 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.
- Transfer the bulgur, Romano pepper and courgette to the salad bowl and toss well to combine.
- Squeeze 1 lemon wedge per person into the bulgur and drizzle with extra virgin olive oil as preferred, then season to taste with salt and pepper.
- Serve the bulgur in bowls and arrange everything else on top.
- Garnish with the almonds and serve the rest of the lemon wedges alongside.
