This bulgur roasted vegetables salad is a flavorful grain salad. How to describe it? It is full of surprises for your palate and a great way to eat healthy. This delicious dish includes a bunch of colorful vegetables. They are easy to cook as I roast them in the oven for an earthy taste.
I like it as a main plant-based (or vegan) dish. But you could cook this bulgur roasted vegetables salad as a side dish for any Saturday (or Sunday) BBQ! Or it can accompany any young spinach salad or anything you like.
What is bulgur?
Instead of quinoa or couscous, I mix the roasted vegetables with some bulgur, a whole grain from the Middle East. Bulgur keeps the entire content of the kernel and is not refined.
This grain is a fiber-rich food, high in nutrients. It has a lot of protein, iron and vitamin B6.
Except the fact that it contains gluten, the nutrition difference is subtle between bulgur and quinoa. On the other side, bulgur is well known to help the digestive system. This is thanks to his high content fiber.
I love to vary my grains all year long and get the benefits from all of them.
Bulgur is effortless cooking. You bring it to a boil and cook it for 10 minutes. It keeps me full for the rest of the day.
Best sauce ever : a tahini dressing for this bulgur salad
For the sauce, I like to add an appealing citrus tahini dressing because it makes a perfect combo. The tahini dressing is made of orange and lemon juice, tahini, apple cider vinegar, maple syrup, mustard, fresh ginger, salt and pepper.
It adds so much value to any dish and precisely to this bulgur roasted vegetables salad.
Any lovely variations?
We use olive oil to roast the vegetables but you can surely use your favorite flavored oil (garlic, basil etc,…) for a change.
Top Tip
We use delicious garlic cloves to spice up this grain salad. It’s a great tasty addition to your meal and it is also famous in herbal medicine. It seems to help heart disease, regulate cholesterol levels, reduce high blood pressure and strengthen the immune system.
Eventually, you can eat it raw (try out our raw mayonnaise) or cooked, your choice !
Healthy bulgur roasted vegetables salad and….
Grainy, citrus twist, palatable and flavorful !
If you make it
If you make the bulgur roasted vegetables salad, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
BULGUR ROASTED VEGETABLES SALAD
INGREDIENTS
BULGUR AND VEGETABLES SALAD
- ½ red bell pepper
- ½ yellow bell pepper
- 1 orange bell pepper
- 5-6 radishes, cut into 2
- 5-6 Brussels sprouts, cut into 4
- 1 tbsp coconut or olive oil
- 1 garlic clove, grated
- 1 tbsp fresh rosemary, chopped
- 1 cup bulgur
- 2 cups water
- 1 garlic clove, unpeeled cut into half
- Himalayan salt & freshly ground pepper to taste
DRESSING
- 3 tbsp orange juice (fresh)
- 1 tbsp lemon juice (fresh)
- 2 tbsp tahini
- 1 ½ tbsp apple cider vinegar
- 1 tbsp agave nectar or maple syrup
- 1 ½ tsp Dijon mustard
- 1 tsp fresh ginger, grated
- 1 tbsp water
- Himalayan salt & freshly ground pepper to taste
INSTRUCTIONS
BULGUR AND VEGETABLES SALAD
- Preheat the oven to 200°C (fan).
- Cut the veggies, medium cubes. Put them into a lined baking tray, drizzle over coconut or olive oil, then grate 1 garlic clove on top of it. Add rosemary, salt and fresh ground pepper. Roast in the oven for 30-40 minutes or until soft.
- Combine 1 cup of bulgur with 2 cups of water. Add 2 halves of a garlic clove. Bring it to a boil and cook for 10 minutes (or according to the directions on the packet). Set aside.
- Add the roasted veggies to the bulgur and stir it well.
DRESSING
- Blend all the ingredients together until fully smooth and creamy.
- Add the dressing to taste and enjoy it right away! You can keep it in the fridge and eat it cold too.
No Comments