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
- 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
- Mix bulgur, coconut yogurt, grated apple and cinnamon. Transfer to a bowl.
- Top with a dollop of pumpkin puree, more coconut yogurt and the cubed apple, as well as the figs.
- Garnish with different nuts and seeds. I went with roasted almonds, hazelnuts, hempseeds and chia seeds.
- Enjoy. You can also prep this in advance and let the flavours come together, however it tastes delicious right after preparing it too.
- 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
- Rip the kale leaf into pieces, remove stem and massage with a drizzle of balsamic, season with salt.
- Plate everything up in a bowl and enjoy right away. Can also be stored in a jar and taken to work or school.
Smoky Roasted Chickpeas
- 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
- Preheat oven to 180°C.
- Marinate chickpeas with all of the ingredients. Transfer to a lined baking sheet.
- 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.
Bulgur Breakfast Bowls / 2 Ways
Bisous,
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
Thanks for your comment! I hope you tried cooking bulgur by now:)
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!
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 🙂