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🍽️ Bulgur Buddha Bowl

393 kcal · 35 min · 4 servings

Ingredients

• 100 g bulgur
• 0.5 avocado(s)
• 2 small mushrooms
• 0.5 bell pepper(s)
• 1 small onion(s)
• 1 tomato(s)
• 3 tbsp hummus
• 3 tbsp chickpeas (from the can)
• 0.25 cucumber(s)
• 0.25 pack feta cheese
• 2 spring onion(s)
• 4 tbsp tomato paste
• some lemon juice
• some parsley
• salt and pepper
• 1 splash balsamic
• olive oil

Instructions

1. 1. Cook the bulgur in salted water or vegetable broth according to the package instructions.
2. 2. Slice the mushrooms and the onion.
3. 3. Fry the mushrooms and onions in some olive oil in a pan.
4. 4. Deglaze the pan with a splash of balsamic vinegar.
5. 5. Set the mushroom and onion mixture aside.
6. 6. Wash the vegetables thoroughly.
7. 7. Cut the bell pepper into strips.
8. 8. Slice the tomatoes.
9. 9. Slice the spring onions.
10. 10. Cut the salad cucumber into cubes.
11. 11. Cut the avocado in half.
12. 12. Carefully remove the pit of the avocado.
13. 13. Slice the flesh of the avocado into strips.
14. 14. Drizzle the avocado strips with lemon juice to prevent them from turning brown.
15. 15. Rinse the chickpeas in a sieve with water.
16. 16. Mix the cooked bulgur with tomato paste.
17. 17. Add olive oil to the bulgur mixture.
18. 18. Save some of the sliced spring onions for seasoning.
19. 19. Season the bulgur mixture with salt.
20. 20. Season the bulgur mixture with pepper.
21. 21. Add some lemon juice to the bulgur mixture to taste.
22. 22. Take a deep bowl.
23. 23. Fill the seasoned bulgur into the bowl.
24. 24. Arrange the prepared vegetables on top of the bulgur.
25. 25. Add the chickpeas to the bowl.
26. 26. Add the fried mushrooms to the bowl.
27. 27. Crumble the feta over the bowl.
28. 28. Add hummus to the bowl.
29. 29. Drizzle the finished bowl with some lemon juice.
30. 30. Decorate the bowl with pepper.
31. 31. Decorate the bowl with parsley.
32. 32. Feel free to use leftovers from the fridge for this dish.

Nutrition per serving

• kcal: 393
• Protein: 13 g · Fett/Fat: 18 g · Carbs: 45 g