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GRILLED PUMPKIN, TOFU & BULGUR SALAD BOWL

Grilled Pumpkin, Tofu & Bulgur Bowl

This Grilled Pumpkin, Tofu & Bulgur Bowl is comfort meets weekday ease, all in one cozy bowl. It’s got that sweet-roasted vibe, a little crunch, hearty grains, and plant-based protein to keep you going. Warm or cold, lunch or dinner, it’s just one of those feel-good meals I want to make again (and again).



Grilled Pumpkin, Tofu & Bulgur Bowl

Servings: 2 | Ready in 30 Minutes


Ingredients:

  • 500g (17 oz.) pumpkin, cubed

  • 1 tsp. sweet paprika

  • 1 tsp. chili powder

  • 2 tsp. dried rosemary

  • 1 tbsp. honey

  • 40g (1.4 oz.) walnuts, chopped

  • 50g (1.7 oz.) bulgur wheat

  • few handfuls of spinach

  • 80g (2.8 oz.) tofu, drained & cubed

  • 1 tbsp. balsamic glaze




Instructions:

  1. Preheat your oven to 200°C (400°F).

  2. In a bowl, toss the cubed pumpkin with olive oil, paprika, chili powder, rosemary, honey, salt, and pepper. Spread on a parchment-lined baking tray and roast for 20 minutes.

  3. After 10 minutes, add the tofu and walnuts to the tray and return to the oven for the remaining 10 minutes, until everything is golden and slightly crispy.

  4. Meanwhile, bring ¾ cup water to a boil. Add bulgur wheat and a pinch of salt. Cover, lower heat, and simmer for 20 minutes or until tender. Fluff with a fork.

  5. Toss together the roasted pumpkin mix, bulgur, and fresh spinach. Drizzle with balsamic glaze, season with extra pepper if needed, and serve warm or chilled.



Enjoy it!




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The information provided in this post is for educational and informational purposes only. It is not intended as medical advice or a substitute for professional consultation. Please consult a healthcare provider before making any significant changes to your diet, exercise, or wellness routine to ensure they align with your individual needs and circumstances.

 
 
 

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