Vegetarian bulgur bowl is a refreshing and citrusy light lunch. Some people refer to this combination as a grain salad. I really like the nuttiness of the bulgur but you can substitute it with other types of grains such as rice or farro.
Salads are great because you can interchange ingredients to what you have or what you are in the mood for. I like to add red or green peppers to this salad for a crunch.
I found this recipe in my Taste of Home Healthy Cooking 2019 Annual Recipes Cookbook.
Stove Top
Recipe serves: 4
Serving size:
- Split into 4 portions
Total time: 25 minutes
Let's grocery shop!
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Pantry & Spices
-
olive oil
-
cumin
Grocery
-
Bulgur
-
Vegetable Broth
-
Orange Juice
-
3 limes
-
1 Jalapeno Pepper
-
Carrots
-
Fresh Cilantro
-
Black Beans
-
Frozen Corn
-
Monterey Jack Cheese
-
1 Avocado
Let's prep!
Ingredients
Prep
Ingredients
| Dressing |
| 1/4 cup orange juice |
| 1/4 cup lime juice |
| 1 jalapeno pepper, minced |
| 2 tablespoons olive oil |
| 1/4 teaspoon ground cumin |
| 1/4 teaspoon salt |
| Main Salad |
| 1 cup bulgur |
| 2 cups vegetable broth |
| 1 cup shredded carrots |
| 3 tablespoons minced fresh cilantro |
| 1 can black beans 15 oz, rinsed and drained |
| 1 cup frozen corn |
| 1/4 cup monterey jack cheese |
| 1 avocado |
| 1/2 teaspoon salt |
Prep
- Gather all of your ingredients and measuring tools
- Prepare the dressing in a bowl, mason jar or dressing container:
- 1/4 cup orange juice
- 1/4 cup lime juice, squeezed from fresh limes
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons olive oil
- 1/4 teaspoon cumin
- 1/2 teaspoon salt
- Add to a salad bowl:
- 1 can black beans, rinsed and drained
- 3 tablespoons minced fresh cilantro
- 1 cup frozen corn, thawed
- 1 cup carrots, shredded
Let's cook!
- Cook 1 cup bulgur in vegetable broth according to bulgur package instructions.
- Complete the prep from the prep tab above.
- Once the bulgur is cooked transfer to the salad bowl with the carrots, corn, beans and cilantro.
- Mix 1/3 cup of dressing and 1/2 teaspoon salt into the bulgur.
- Separate the mixture into 4 bowls and top with cheese.
- Slice the avocado and split among the 4 bowls.
- Split remaining dressing amongst the 4 bowls when ready to eat. Enjoy!
Side Options
- Fruit
- Berries
