Bulgur & quinoa lunch bowls

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PREP: 5 MINS
COOK: 15 MINS
plus standing
SERVES 4 (MAKES 2 OF EACH FLAVOUR)

These meal prep grain bowls use one base and two deliciously different toppings. Choose from avocado, olives and rocket or chickpeas, beetroot and orange

Ingredients

For the bulgur base

  • 1 large onion, very finely chopped
  • 150g bulgur and quinoa (this comes ready mixed)
  • 2 sprigs of thyme
  • 2 tsp vegetable bouillon powder

For the avocado topping

  • avocado, halved, destoned and chopped
  • 2 tomatoes, cut into wedges
  • 4 tbsp chopped basil
  • 6 Kalamata olives, halved
  • 2 tsp extra virgin olive oil
  • 2 tsp cider vinegar
  • 2 big handfuls of rocket

For the beetroot topping

  • 210g can chickpeas, drained
  • 160g cooked beetroot, diced
  • 2 tomatoes, cut into wedges
  • 2 tbsp chopped mint
  • 1 tsp cumin seeds
  • several pinches of ground cinnamon
  • 2 tsp extra virgin olive oil
  • 2 tsp cider vinegar
  • orange, cut into segments
  • 2 tbsp toasted pine nuts

Method

Watch recipe video

  1. Tip the onion and bulgur mix into a pan, pour over 600ml water and stir in the thyme and bouillon. Cook, covered, over a low heat for 15 mins, then leave to stand for 10 mins. All the liquid should now be absorbed. When cool, remove the thyme and divide the bulgur between four bowls or plastic containers.
  2. For the avocado topping, toss all the ingredients together except for the rocket. Pile onto two portions of the bulgur and top with the rocket.
  3. For the beetroot topping, first pile the chickpeas on top, then toss the beetroot with the tomato, mint, cumin, a good pinch of cinnamon, the oil and vinegar. Toss well, add the orange, then pile onto the remaining portions of bulghur, scatter with the pine nuts and sprinkle with extra cinnamon. Chill in the fridge until needed.

Recipe from Good Food magazine, June 2018

Credit: www.bbcgoodfood.com

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