Spanish · Lunch
Romesco roasted vegetable bulgur bowl
Bulgur wheat topped with roasted vegetables and a smoky almond romesco sauce.
- Calories
- 515 kcal
- Protein
- 15 g
- Carbs
- 71 g
- Fat
- 19 g
- Prep
- 10 min
- Cook
- 25 min
Per serving, for one person.
Contains: tree_nut, gluten.
Ingredients
- 70 g Bulgur wheat
- ¾ pepper Bell peppers
- ¾ tomato Tomatoes
- ½ courgette Courgette
- 15 g Almonds
- 2 cloves Garlic
- ¾ tbsp Olive oil
- ½ tsp Smoked paprika
- ¼ tbsp Vinegar
- ¼ tsp Salt
Method
- Roast the pepper, tomato and zucchini with half the oil at 210C for 20 minutes until soft.
- Meanwhile simmer the bulgur in twice its volume of water for 12 minutes, covered, then fluff.
- Blend the roasted tomato with the almonds, garlic, paprika, vinegar and remaining oil to make the romesco sauce.
- Spoon the bulgur into a bowl, top with the roasted peppers and zucchini and the romesco sauce.
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