Dispositivos y accesorios
Orange Bulgur with Roasted Vegetables
Prep. 20min
Total 1h
6 portions
Ingredientes
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
Dificultad
fácil
Inf. nutricional por 1 portion
Sodio
1190 mg
Proteína
11 g
Calorías
1616 kJ /
386 kcal
Grasa
14 g
Fibra
10 g
Grasa saturada
3.8 g
Carbohidratos
59 g
¿Le gusta lo que ve?
¡Esta receta y más de 100 000 otras le esperan!
Registrarse gratis Más informaciónTambién incluido en
Thermomix® Cutter
27 Recetas
Reino Unido e Irlanda
Reino Unido e Irlanda
También podría gustarte...
White Bean Purée and Anchovy on Crostini
45min
Sweet Potato and Courgette Frittata
45min
Pearl Barley and Chicken Salad
1h
Tagliatelle with Pea Pesto and Poached Eggs
30min
Orange Bulgur with Roasted Vegetables (TM5)
1h
Squash and Beetroot Couscous with Chickpeas and Tahini Dressing (TM5)
45min
Cod and Spinach Gratin with Carrot and Courgette Soup
1h
Couscous with Apricots, Hazelnuts, Feta and Mixed Vegetables; Stracciatella Cream
1h 15min
Spinach with Chickpeas (Espinacas con Garbanzos)
30min
Lemon and Kale Pearl Barley Risotto with Parsley and Hazelnut Pesto
1h 15min
Italian-style Baked Sea Bass with Roasted Pepper Dip and Fennel Salad
40min
Quinoa Salad with Spiced Butternut Squash and Courgettes
50min