Asian bulgur bowl with chickpeas & pumpkin
Asian bulgur bowl with chickpeas & pumpkin: 613 kcal and 24 g protein per serving, ready in 25 minutes. Nutrition calculated from the ingredients.
Ingredients
- 10 g Olive oil
- 70 g Bulgur (raw)
- 150 g Chickpeas (canned) (drained)
- 130 g Pumpkin (cubed)
- 40 g Baby spinach
- 10 g Fresh ginger (finely grated)
- 8 g Sesame seeds (toasted)
- 15 g Soy sauce
Instructions
- Cook 70 g Bulgur per package instructions in double the amount of salted water, then drain.
- Season 150 g Chickpeas and sear in 10 g olive oil over high heat for 4–6 minutes.
- Add 130 g Pumpkin, reduce to medium heat and cook 5–7 minutes until al dente.
- Put Bulgur in a bowl and add Chickpeas and Pumpkin on top.
- Fry 10 g freshly grated ginger briefly, deglaze with 15 g soy sauce and sprinkle with 8 g toasted sesame seeds.
- Finish with 40 g fresh Baby spinach, season with salt, pepper and a squeeze of lemon.
Nutrition per serving
- 613 kcal
- 24 g protein
- 92 g carbs
- 19 g fat