Bulgur Salad With Broccoli & Baked Bell Peppers

May 31, 2019
I love to food prep because, yeah let's face it, I am lazy. Whenever I cook I try to make so much that I can eat it for several days, maybe even mix it up with new veggies to not get bored. With this quick bulgur salad you will be satisfied for a long time. Perfect for lunch or dinner, it also pairs well with chardonnay. And trust me when I say this, I am not even a big fan of wine. The best is if you prepare the bell peppers the day before and keep the salad in the fridge in a mason jar, which lets the flavors develop and become rich.

Bulgur Salad With Broccoli & Baked Bell Peppers

Recipe Type: Detox Salads
utensils YIELDS 4 servings
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  • 4 bell peppers, sliced
  • 1 big head broccoli
  • 2 cloves garlic, minced
  • 150 ml white wine vinegar
  • 1 cup bulgur
  • 1 ts coriander seeds
  • 1 ts cumin seeds
  • 1 bunch fresh parsley, chopped
  • 2x 4 tbs olive oil
  • of a half lemon lemon juice
  • to taste salt, pepper
  • 4 bell peppers, sliced
  • 1 big head broccoli
  • 2 cloves garlic, minced
  • 150 ml white wine vinegar
  • 1 cup bulgur
  • 1 ts coriander seeds
  • 1 ts cumin seeds
  • 1 bunch fresh parsley, chopped
  • 2x 4 tbs olive oil
  • of a half lemon lemon juice
  • to taste salt, pepper
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Directions

1. Pre-heat the over to 200 Celsius degree. Line a baking sheet with parchment paper.
2. Slice up the bell peppers and place them on the paper. Drizzle 5 tbs olive oil over them and coat them using your hands. Sprinkle them with salt, pepper and the minced garlic.
3. Roast them until they are tender and little dark in spots, for about 20 minutes.
4. When ready place them in a bowl, mix with coriander and cumin seeds, lemon juice, parsley and white wine vinegar. Set aside.
5. In a pan start to boil 2 cups of salted water and place the bulgur in it when it starts to boil. Remove from heat and cover. Let it rest until serving.
6. Meanwhile prepare your broccoli, cut it into smaller peaces. In a pan heat up the remaining olive oil and sauté the broccoli flowers over high heat for a few minutes. Then turn off the heat, add a little water and cover the pan, leaving the broccoli to soften. Add salt and pepper to taste. 7. When broccoli is fork tender, mix it in the bulgur. Season with parsley, lemon juice and a tiny dash of olive oil. Serve it with the bell peppers on top.

Also by Imola: Vegan Potato Soup With Horseradish & Dill
Vegan Hungarian Mushroom Ragu With Peas
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Photo: Imola Toth


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Imola is a gluten-free vegetarian, 200h RYT yoga teacher and Wild Women Empowerment Coach. Check out her website , and blog . Follow her on Instagram @yogiraisedbythewolf and Twitter

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