Indian bulgur bowl with Edamame & carrots
Indian bulgur bowl with Edamame & carrots: 544 kcal and 25 g protein per serving, ready in 25 minutes. Nutrition calculated from the ingredients.
Ingredients
- 10 g Olive oil
- 70 g Bulgur (raw)
- 120 g Edamame
- 100 g Carrots (julienned)
- 25 g Rocket
- 4 g Curry powder
- 2 g Turmeric
- 2 g Ground ginger
Instructions
- Cook 70 g Bulgur per package instructions in double the amount of salted water, then drain.
- Season 120 g Edamame and sear in 10 g olive oil over high heat for 4–6 minutes.
- Add 100 g Carrots, reduce to medium heat and cook 5–7 minutes until al dente.
- Put Bulgur in a bowl and add Edamame and Carrots on top.
- Toast 4 g curry powder, 2 g turmeric and 2 g ground ginger in the hot fat for 30 seconds before adding liquid — that releases the aroma.
- Finish with 25 g fresh Rocket, season with salt, pepper and a squeeze of lemon.
Nutrition per serving
- 544 kcal
- 25 g protein
- 78 g carbs
- 18 g fat