Devices & Accessories
Orange Bulgur with Roasted Vegetables
Prep. 20 min
Total 1 h
6 portions
Ingredients
Roasted Vegetables
-
red onions halved vertically150 g
-
red peppers cut in wedges200 g
-
courgettes unpeeled, ends removed350 g
-
sweet potatoes scrubbed, ends removed and trimmed if necessary to fit in feeder500 g
-
olive oil30 g
-
balsamic vinegar20 g
-
orange juice, freshly squeezed50 g
-
fresh thyme leaves only1 Tbsp
-
ground black pepper½ tsp
-
fine sea salt1 tsp
-
paprika1 tsp
Orange Bulgur
-
water900 g
-
orange finely grated zest and juice1
-
olive oil10 g
-
fine sea salt1 ½ tsp
-
bulgur wheat250 g
-
feta cheese crumbled100 g
-
walnuts roughly chopped, for garnishing3 Tbsp
-
fresh mint leaves roughly chopped, for garnishing2 Tbsp
-
fresh parsley leaves roughly chopped, for garnishing2 Tbsp
Difficulty
easy
Nutrition per 1 portion
Sodium
1190 mg
Protein
11 g
Calories
1616 kJ /
386 kcal
Fat
14 g
Fibre
10 g
Saturated Fat
3.8 g
Carbohydrates
59 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationAlso featured in
Thermomix® Cutter
27 Recipes
UK and Ireland
UK and Ireland
You might also like...
Wraps with Sautéed Vegetables and Parsley Cream
45 min
Squash and Beetroot Couscous with Chickpeas and Tahini Dressing (TM5)
45 min
Sweet and Savoury Amaranth Salad with Cumin Roasted Veg, Pomegranate and Hazelnut
1 h
Freekeh Risotto with Mixed Mushrooms and Sage
1 h 30 min
Mediterranean Pearl Barley Risotto
1 h
Stuffed Aubergine with Saffron Yoghurt and Pomegranate Seeds
50 min
Pearl Barley and White Bean Stew
1 h
Cod and Spinach Gratin with Carrot and Courgette Soup
1 h
Bean Casserole with Fresh Tuna
40 min
Stracciatella Soup
30 min
Lemon and Kale Pearl Barley Risotto with Parsley and Hazelnut Pesto
1 h 15 min
Warm Salad with Lentils, Cauliflower and Beans
30 min