Grilled Pumpkin, Tofu & Bulgur Salad
Grilled Pumpkin, Tofu & Bulgur Salad
Ingredients
- 2 1/4 cup pumpkin cubed
- 1 tsp sweet paprika
- 1 tsp chili powder
- 2 tsp dried rosemary
- 1 tbsp olive oil
- 1 tbsp honey
- 1/3 cup walnuts chopped
- 1/4 cup bulgur wheat
- few handfuls spinach
- 2/3 cup tofu drained
- 1 tbsp balsamic glaze
Instructions
- Heat the oven to 200C (400° F).
- Season the pumpkin with salt and pepper, paprika powder and rosemary. Cover well with olive oil and honey.
- Put the pumpkin on a baking tray lined with paper. Bake in the oven for about 20 minutes, halfway through cooking time add the walnuts and drained tofu.
- Place the bulgur into a small pot, and add 3/4 cup of water, season with salt and bring to boil. Simmer under cover for about 20 minutes until tender, and the liquid is absorbed.
- Add the cooked bulgar to the roasted pumpkin on the baking tray and mix, collecting the whole flavour from the roasted pumpkin. Add the spinach and mix well.
- Divide onto plates, season with freshly ground pepper and drizzle with balsamic glaze. This dish can be served warm or cold.
Nutrition
Calories: 600kcalCarbohydrates: 89gProtein: 23gFat: 20gSaturated Fat: 2gSodium: 22mgPotassium: 644mgFiber: 11gSugar: 22gVitamin A: 11899IUVitamin C: 25mgCalcium: 195mgIron: 7mg
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