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Bulgur Breakfast Bowls / 2 Ways

October 3, 2018 By fannythefoodie 4 Comments

Bulgur Breakfast Bowls / 2 Ways

Bulgur Breakfast Bowls / 2 Ways

Hey there,

 

University has just started again, which also means I have less time to spend in the kitchen and I should be spending more time in the library and of course in lectures and seminars. As my days at uni usually start later I mostly do not finish before 6 at night. I usually get home incredibly hungry and to prevent myself from snacking my entire dinner while cooking I am making sure I’ve always got a few components meal-prepped so I only have to heat up a few ingredients and plate everything up in a bowl. I always make a batch of roasted veggies, this week I went for purple sweet potatoes and I always cook some kind of grain such as quinoa, rice or like this week bulgur.

Why I don’t season my grains.

Something odd I do is that I never season the grain I cook so I can use them in either sweet and savoury recipes as I also love to make brekkie bowls with my grains. This also brings me to today’s recipes, which are two breakfast bowls based on bulgur, a sweet and a savoury version. I just precooked my bulgur and added a few strands of saffron to add flavour and colour. And yes saffron works great in sweet dishes too.

I came up with two delicious bulgur breakfast bowls.

For the sweet bowl I made kind of a bulgur Bircher muesli and for the savoury one I just plated everything up and enjoyed it as is. Both of these bowls were incredibly delicious plus super nutritious and make a great start to the day.

 

Let’s get cooking.

Bulgur Breakfast Bowls / 2 Ways

Bulgur Breakfast Bowls / 2 Ways

Bulgur Breakfast Bowls / 2 Ways

Bulgur Breakfast Bowls / 2 Ways

Sweet Bulgur Breakfast Bowls
 
Save Print
Prep time
10 mins
Total time
10 mins
 
Author: Fanny Frey
Recipe type: breakfast
Cuisine: plantbased
Serves: 1
Ingredients
  • sweet:
  • ¼ cup cooked bulgur
  • 2 tbs coconut yogurt
  • 1 dash of cinnamon
  • 1 apple, one half for grating the other cut into cubes
  • 1 fig, cut into slices
  • a dollop of pumpkin puree
  • 1 tsp sweetener of choice (e.g. date syrup, maple syrup, etc.)
  • garnish:
  • roasted nuts
  • hemp seed
  • chia seed
Instructions
  1. Mix bulgur, coconut yogurt, grated apple and cinnamon. Transfer to a bowl.
  2. Top with a dollop of pumpkin puree, more coconut yogurt and the cubed apple, as well as the figs.
  3. Garnish with different nuts and seeds. I went with roasted almonds, hazelnuts, hempseeds and chia seeds.
  4. Enjoy. You can also prep this in advance and let the flavours come together, however it tastes delicious right after preparing it too.
3.5.3226


Savoury Bulgur Breakfast Bowls
 
Save Print
Prep time
10 mins
Total time
10 mins
 
Author: Fanny Frey
Recipe type: Breakfast
Cuisine: plantbased
Serves: 1
Ingredients
  • ¼ cup cooked bulgur
  • 1 large kale leaf
  • ¼ cup leftover roasted veggies (e.g. sweet potatoes)
  • 2 tbs coconut yogurt (any other yogurt works too)
  • 2 tbs roasted chickpeas (see recipe below)
  • salt
  • pepper
  • balsamic
  • optional topping:
  • cubed cucumber
Instructions
  1. Rip the kale leaf into pieces, remove stem and massage with a drizzle of balsamic, season with salt.
  2. Plate everything up in a bowl and enjoy right away. Can also be stored in a jar and taken to work or school.
3.5.3226

Smoky Roasted Chickpeas

Smoky Roasted Chickpeas

Smoky Roasted Chickpeas
 
Save Print
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
 
Serves: 2
Ingredients
  • 100g cooked chickpeas
  • 1 tsp olive oil
  • 1 tsp soy sauce
  • ½ tsp smoked paprika
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp salt
Instructions
  1. Preheat oven to 180°C.
  2. Marinate chickpeas with all of the ingredients. Transfer to a lined baking sheet.
  3. Bake for twenty minutes until crispy on the outside yet still a little soft on the inside. Baked chickpeas are also a perfect topping for salads, soups or just as a part of a buddha bowl.
3.5.3226
Bulgur Breakfast Bowls / 2 Ways

Bulgur Breakfast Bowls / 2 Ways

Bisous,

fanny the foodie

Filed Under: Autumn, Breakfast Tagged With: apple, breafkast buddha bowl, breakfast, breakfast bowls, brunch, bulgur, bulgur recipe, chickpeas, coconut yogurt, cucumber, fig, hazelnut, healthy breakfast, high-protein breakfast, kale, lemon, mealprep, vegan breakfast

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Reader Interactions

Comments

  1. Businessonlinepharmacy says

    Friday October 5th, 2018 at 01:21 AM

    I actually have bulgur on my list of things to cook with right now. I brought my grandma out for lunch yesterday and she was telling me how much she loved it. Maybe I”ll have to give this a try! business online pharmacy

    Reply
    • fannythefoodie says

      Sunday October 14th, 2018 at 04:10 PM

      Thanks for your comment! I hope you tried cooking bulgur by now:)

      Reply
  2. Cassie Autumn Tran says

    Friday October 5th, 2018 at 05:15 AM

    All of these are fantastic recipes! Both savory and sweet harmonize beautifully with bulgur. I generally have it savory in some type of salad or Buddha bowl with curry, but I will try the sweet variation someday!

    Reply
    • fannythefoodie says

      Sunday October 14th, 2018 at 04:10 PM

      Aw thank you, glad you like it! I also prefer sweet breakfasts but I know loads of people prefer a savour yonw so I thought I’d give two options 🙂

      Reply

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