Bulgur Buddha Bowl
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g bulur
- 0.5 ½ avocado (s)
- 2 small mushrooms
- 0.5 ½ paprika
- 1 small onion (s)
- 1 tomato (s), sliced
- 3 tablespoon hummus
- 3 tablespoons canned chickpeas, washed
- 0.25 ¼ cucumber (s), diced
- 0.25 ¼ pack feta cheese
- 2 spring onion (s)
- 4 tablespoon tomato paste
- some lemon juice
- some parsley
- salt and pepper
- 1 dash balsamic vinegar
- olive oil
Print Recipe
Pin Recipe Instructions
- First cook the bulgur in salted water or vegetable stock according to the instructions on the packet. While the bulgur is cooking, cut the mushrooms and onion into slices and fry them in a little olive oil in a pan, deglaze with a dash of balsamic vinegar and set aside.
- Wash the vegetables. Cut the bell pepper into strips, cut the tomatoes and spring onions into slices, dice the cucumber. Halve the avocado and carefully remove the peel and cut into strips, drizzle with a little lemon juice if necessary so that it does not turn brown.
- As soon as the bulgur is cooked, mix with the tomato paste, olive oil and the sliced spring onions and season with salt, pepper and, if necessary, a little lemon juice.
- Then it`s time for the fun part of a Buddha Bowl: loving serving!
- It`s best to use a cereal bowl. I put the bulgur in at the bottom and arranged the vegetables, as well as crumbled feta, chickpeas, mushrooms and hummus on top of the bulgur and finally drizzled the bowl with lemon juice and decorated it with pepper and parsley.
- It is also ideal for recycling leftovers: just use everything that you still have in the refrigerator. Happy bowling!
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