Mexican-Style Bulgur Bowl with Fried Egg & Avocado
with corn salsa & beetroot tortilla chips- Ei
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Kamut
- Khorasan (tarwe)
- Rogge
- Gerst
- Gluten
- Haver
- May contain traces of allergens
- Selderij
Did you know that avocados ripen faster if you keep them next to a banana in your fruit bowl? To speed things up, store them together in a closed paper bag.
Ingredients
1 piece
Egg
(Contains: Ei)
25 g
Beetroot tortilla chips
40 g
Bulgur
(Contains: Tarwe, Gluten May be present: Kamut, Khorasan (tarwe), Rogge, Gerst, Gluten, Haver)
70 g
Corn
50 g
Radicchio & iceberg lettuce
50 g
Organic full-fat yogurt
(Contains: Melk (inclusief lactose))
5 g
Fresh coriander
(May be present: Selderij)
½ sachet(s)
Mexican-style spices
1 piece
Tomato
½ piece
Avocado
½ piece
Red onion
½ piece
Lime
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
½ piece
Garlic
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Transfer the bulgur to a pot or saucepan and cover with water.
- Crumble in the stock cube (see pantry for amount).
- Bring to a boil and allow the bulgur to cook for 10 minutes, or until done.
- Drain when finished, then stir in the Mexican-style spices* and set aside.
*Take care, this ingredient is spicy! Use as preferred.
- Finely chop the onion and dice the tomato. Drain the corn.
- Roughly chop the coriander. Cut the lime into 6 wedges.
- In a bowl, combine the onion, tomato, coriander and corn with the juice of 1 lime wedge per person. Season to taste with salt and pepper.
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the egg as preferred.
- Finely grate the garlic.
- To a small bowl, add the yogurt, garlic and the juice of 1 lime wedge per person. Mix well to combine.
- Season to taste with salt and pepper.
- Serve the bulgur in bowls or deep plates.
- Top with the corn salsa, lettuce, avocado and fried egg.
- Drizzle over the yogurt sauce and crumble over the Greek-style cheese.
- Serve with the beetroot tortilla chips and the remaining lime wedges alongside.
