You know the saying, Chef: You eat with your eyes first. That will only make your mouth salivate with this eye-catching, colourful bowl of bulgur wheat, loaded with salty chorizo, lentils, & greens. Topped with cooked beet, briny olives & tangy sun-dried tomatoes. Finished with dollops of creamy yoghurt.
Crispy Chorizo & Bulgur Bowl
Crispy Chorizo & Bulgur Bowl
with beetroot chunks & yoghurt
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Beetroot Chunks
- Bulgur Wheat
- Green Leaves
- Low Fat Plain Yoghurt
- Pitted Green Olives
- Sliced Pork Chorizo
- Sun-Dried Tomatoes
- Tinned Lentils
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
BEGIN THE BEETS
Coat the beetroot pieces in oil and season. Air fry at 200°C until cooked through, 15-20 minutes (shifting halfway). Alternatively, place the beetroot pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.
LOADED BULGUR
While the beetroot is cooking, boil the kettle. Place the bulgur wheat in a pot with 150ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary and fluff with a fork. Toss through the rinsed lentils, the shredded green leaves, and the chopped chorizo.
CAN’T BEET THIS, CHEF!
Bowl up the loaded bulgur wheat. Top with the beetroot pieces. Scatter over the drained olives (to taste) & sun-dried tomatoes. Finish with dollops of yoghurt.
Beetroot Chunks - 150g
Bulgur Wheat - 75ml
Tinned Lentils - 60g
Green Leaves - 20g
Sliced Pork Chorizo - 50g
Pitted Green Olives - 30g
Sun-dried Tomatoes - 20g
Low Fat Plain Yoghurt - 30ml
BEGIN THE BEETS
Coat the beetroot pieces in oil and season. Air fry at 200°C until cooked through, 15-20 minutes (shifting halfway). Alternatively, place the beetroot pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.
LOADED BULGUR
While the beetroot is cooking, boil the kettle. Place the bulgur wheat in a pot with 300ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 6-8 minutes. Drain if necessary and fluff with a fork. Toss through the rinsed lentils, the shredded green leaves, and the chopped chorizo.
CAN’T BEET THIS, CHEF!
Bowl up the loaded bulgur wheat. Top with the beetroot pieces. Scatter over the drained olives (to taste) & sun-dried tomatoes. Finish with dollops of yoghurt.
Beetroot Chunks - 300g
Bulgur Wheat - 150ml
Tinned Lentils - 120g
Green Leaves - 40g
Sliced Pork Chorizo - 100g
Pitted Green Olives - 60g
Sun-dried Tomatoes - 40g
Low Fat Plain Yoghurt - 60ml
BEGIN THE BEETS
Coat the beetroot pieces in oil and season. Air fry at 200°C until cooked through, 20-25 minutes (shifting halfway). Alternatively, place the beetroot pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.
LOADED BULGUR
While the beetroot is cooking, boil the kettle. Place the bulgur wheat in a pot with 450ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary and fluff with a fork. Toss through the rinsed lentils, the shredded green leaves, and the chopped chorizo.
CAN’T BEET THIS, CHEF!
Bowl up the loaded bulgur wheat. Top with the beetroot pieces. Scatter over the drained olives (to taste) & sun-dried tomatoes. Finish with dollops of yoghurt.
Beetroot Chunks - 450g
Bulgur Wheat - 225ml
Tinned Lentils - 180g
Green Leaves - 60g
Sliced Pork Chorizo - 150g
Pitted Green Olives - 90g
Sun-dried Tomatoes - 60g
Low Fat Plain Yoghurt - 90ml
BEGIN THE BEETS
Coat the beetroot pieces in oil and season. Air fry at 200°C until cooked through, 20-25 minutes (shifting halfway). Alternatively, place the beetroot pieces in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.
LOADED BULGUR
While the beetroot is cooking, boil the kettle. Place the bulgur wheat in a pot with 600ml of boiling water, a drizzle of oil, and seasoning. Simmer until cooked through, 8-10 minutes. Drain if necessary and fluff with a fork. Toss through the rinsed lentils, the shredded green leaves, and the chopped chorizo.
CAN’T BEET THIS, CHEF!
Bowl up the loaded bulgur wheat. Top with the beetroot pieces. Scatter over the drained olives (to taste) & sun-dried tomatoes. Finish with dollops of yoghurt.
Beetroot Chunks - 600g
Bulgur Wheat - 300ml
Tinned Lentils - 240g
Green Leaves - 80g
Sliced Pork Chorizo - 200g
Pitted Green Olives - 120g
Sun-dried Tomatoes - 80g
Low Fat Plain Yoghurt - 125ml