Bulgur Buddha Bowl

Ingredients for 1 servings:

• 100 g bulgur
• ½ avocado(s)
• 2 small mushrooms
• ½ bell pepper(s)
• 1 small onion(s)
• 1 tomato(s), sliced
• 3 tbsp hummus
• 3 tbsp chickpeas from the can, washed
• ¼ cucumber(s), diced
• ¼ pack of feta cheese
• 2 spring onions
• 4 tbsp tomato paste
• some lemon juice
• some parsley
• salt and pepper
• 1 shot of balsamic vinegar
• olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

colorful, simple, delicious – also for the office

First, cook the bulgur in salted water or vegetable stock according to the package instructions. While the bulgur is cooking, slice the mushrooms and onion and fry them in a little olive oil in a pan, deglaze with a dash of balsamic vinegar, and set aside. Wash the vegetables. Slice the bell peppers, slice the tomatoes and spring onions, and dice the cucumber. Halve the avocado, carefully remove the skin, and cut into strips. If desired, drizzle with a little lemon juice to prevent it from browning. Once the bulgur is cooked, mix with the tomato paste, olive oil, and sliced ​​spring onions. Season to taste with salt, pepper, and a little lemon juice, if desired. Then it’s time for the fun part of a Buddha bowl: the loving presentation! A cereal bowl is best. I filled the bottom with bulgur and arranged the vegetables, crumbled feta, chickpeas, mushrooms, and hummus on top. Finally, I drizzled the bowl with lemon juice and garnished it with pepper and parsley. It’s also perfect for using up leftovers: just use up whatever you have in the fridge. Happy bowling!