Roasted Vegetable & Bulgur Bowl

Rebeka Bergin Rebeka Bergin

    Preheat your oven on 180℃/Gas Mark 4, then line a baking sheet with parchment paper.

    Toss the Sweet Potato, Courgette/Zucchini, and Broccoli Florets in the Olive Oil then assemble them on the baking sheet. Season the vegetables with a mix of Smoked Paprika, Ground Cumin, Chili Powder, Dried Oregano, and Sea Salt & Black Pepper and then roast them in the oven for 20-25 minutes, until the vegetables are tender.

    While the vegetables are roasting, cook 1/4 cup of Bulgur Wheat according to the packet instructions.

    To serve, spoon the roasted vegetables and bulgur wheat alongside each other in a bowl and season with another pinch of sea salt & black pepper if desired.

Article ID,18316591161,Servings,1,Paper Link,https://paper.dropbox.com/doc/Roasted-Vegetable-Bulgur-Bowl--AaxaL9FAi81zbSOJxK60MjV8Ag-v2xeGKnZikK7223t5uIEk
Day,Lunch,Dinner
Calories,328,Macros
Fat,15g,124
Protein,8g,31
Carbohydrates,46g,173
Allergens,Nut-Free,Soy-Free,Milk Free,Egg Free,Seafood-Free
Suitability,Fat-Loss,Vegan,Vegetarian,Detox

Ingredient,Amount,Style
Bulgur Wheat (uncooked),¼ Cup
Sweet Potato,½ Medium,cut into cubes
Broccoli Florets,1 Cup
Courgette/Zucchini, ½ Cup,sliced into ½ inch discs
Olive Oil,1 Tablespoon
Smoked Paprika,A Pinch
Chili Powder,A Pinch
Ground Cumin,A Pinch
Dried Oregano,A Pinch
Sea Salt & Black Pepper,A Pinch
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.