eCook Meal
Mushroom Bulgur Wheat Bowl
with a balsamic vinegar & dijon mustard dressing
Feast your eyes on this veggie-forward feast, Chef! Fluffy bulgur wheat is topped with plump edamame beans, crunchy carrot matchsticks, fresh greens, and pan-fried mushrooms. Coated in a sweet dijon mustard dressing and a scattering of pecan nuts.
Serving guide
Choose your portion size.
BEETS & BEANS
Boil the kettle. Coat the Beetroot pieces in oil and season. Air fry at 200°C until cooked through, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
BEGIN THE BULGUR
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, fluff with a fork, and set aside.
YOU PE-CAN!
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). During the final 1-2 minutes, spice with the NOMU rub. Remove from the pan and season.
MUSTARD DRESSING
In a bowl, add the mustard dressing, a drizzle of olive oil, and seasoning. Loosen with a splash of water until drizzling consistency.
GET READY FOR COMPLIMENTS
Plate up poke bowl style. Top the bulgur with the edamame beans, the Carrot matchstick, the shredded leaves, the roasted Beetroot, and the fried mushrooms. Drizzle over the mustard dressing and scatter over the toasted nuts.
BEETS & BEANS
Boil the kettle. Coat the Beetroot pieces in oil and season. Air fry at 200°C until cooked through, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
BEGIN THE BULGUR
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, fluff with a fork, and set aside.
YOU PE-CAN!
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). During the final 1-2 minutes, spice with the NOMU rub. Remove from the pan and season.
MUSTARD DRESSING
In a bowl, add the mustard dressing, a drizzle of olive oil, and seasoning. Loosen with a splash of water until drizzling consistency.
GET READY FOR COMPLIMENTS
Plate up poke bowl style. Top the bulgur with the edamame beans, the Carrot matchstick, the shredded leaves, the roasted Beetroot, and the fried mushrooms. Drizzle over the mustard dressing and scatter over the toasted nuts.
BEETS & BEANS
Boil the kettle. Coat the Beetroot pieces in oil and season. Air fry at 200°C until cooked through, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
BEGIN THE BULGUR
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, fluff with a fork, and set aside.
YOU PE-CAN!
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 6-7 minutes (shifting occasionally). During the final 1-2 minutes, spice with the NOMU rub. Remove from the pan and season.
MUSTARD DRESSING
In a bowl, add the mustard dressing, a drizzle of olive oil, and seasoning. Loosen with a splash of water until drizzling consistency.
GET READY FOR COMPLIMENTS
Plate up poke bowl style. Top the bulgur with the edamame beans, the Carrot matchstick, the shredded leaves, the roasted Beetroot, and the fried mushrooms. Drizzle over the mustard dressing and scatter over the toasted nuts.
BEETS & BEANS
Boil the kettle. Coat the Beetroot pieces in oil and season. Air fry at 200°C until cooked through, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway). Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
BEGIN THE BULGUR
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, fluff with a fork, and set aside.
YOU PE-CAN!
Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
MMMUSHROOMS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 6-7 minutes (shifting occasionally). During the final 1-2 minutes, spice with the NOMU rub. Remove from the pan and season.
MUSTARD DRESSING
In a bowl, add the mustard dressing, a drizzle of olive oil, and seasoning. Loosen with a splash of water until drizzling consistency.
GET READY FOR COMPLIMENTS
Plate up poke bowl style. Top the bulgur with the edamame beans, the Carrot matchstick, the shredded leaves, the roasted Beetroot, and the fried mushrooms. Drizzle over the mustard dressing and scatter over the toasted nuts.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R208.50
for 4 servings · R52.12 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Mustard Dressing needs 100 mlCreamy Honey and Mustard Dressing 500 ml 500 ml at R74.99 · 20% of packR15.00
-
Beetroot Chunks needs 800 gBulk Large Carrots 3 kg 3 kg at R49.99 · 27% of packR13.33
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Button Mushrooms needs 500 gSliced Button Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Pecan Nuts needs 40 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 18% of packR13.63
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Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R49.99 · 16% of packR8.00
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Bulgur Wheat needs 300 mlBulgur Wheat 500 g R39.99 · whole pack (size can't be divided)R39.99
Not in the Woolies basket — source these elsewhere:
- NOMU Provençal Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Mushroom Bulgur Wheat Bowl?
The preparation time for Mushroom Bulgur Wheat Bowl with a balsamic vinegar & dijon mustard dressing is between 35 and 55 minutes.
What is the total time required to make Mushroom Bulgur Wheat Bowl with a balsamic vinegar & dijon mustard dressing?
The total time required to make Mushroom Bulgur Wheat Bowl with a balsamic vinegar & dijon mustard dressing is between 40 and 60 minutes.
How many servings does Mushroom Bulgur Wheat Bowl provide?
4 servings
What are the main ingredients in Mushroom Bulgur Wheat Bowl?
Beetroot, Bulgur Wheat, Button Mushrooms, Carrot, Edamame Beans, Mustard Dressing, NOMU Provençal Rub, Pecan Nut, Salad Leaves
What is the nutritional information of Mushroom Bulgur Wheat Bowl?
Calories: 586, Carbs: 96 grams, Fat: grams, Protein: 22.9 grams, Sugar: 20.5 grams, Salt: 440 grams
How do I prepare Mushroom Bulgur Wheat Bowl?
BEETS & BEANS: Boil the kettle. Coat the beetroot pieces in oil and season. Air fry at 200°C until cooked through, 20-25 minutes (shifting halfway). Alternatively, preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway). Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. MMMUSHROOMS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the mushrooms until golden, 5-6 minutes (shifting occasionally). During the final 1-2 minutes, spice with the NOMU rub. Remove from the pan and season. BEGIN THE BULGUR: 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, fluff with a fork, and set aside. YOU PE-CAN!: Place the chopped pecans in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. GET READY FOR COMPLIMENTS: Plate up poke bowl style. Top the bulgur with the edamame beans, the carrot matchstick, the shredded leaves, the roasted beetroot, and the fried mushrooms. Drizzle over the mustard dressing and scatter over the toasted nuts. MUSTARD DRESSING: In a bowl, add the mustard dressing, a drizzle of olive oil, and seasoning. Loosen with a splash of water until drizzling consistency.
What should be prepared from my kitchen to make Mushroom Bulgur Wheat Bowl?
Beetroot, Bulgur Wheat, Button Mushrooms, Carrot, Edamame Beans, Mustard Dressing, NOMU Provençal Rub, Pecan Nut, Salad Leaves
How many calories does Mushroom Bulgur Wheat Bowl have?
586 calories
How much fat content does Mushroom Bulgur Wheat Bowl have?
grams