Description
Good food fast! Fill your bowl with this nourishing collection of whole grains, veggies and lean proteins!
Scale
Ingredients
- 1/4 cup bulgur
- pinch kosher salt
- 1/2 cup boiling water
- 1 teaspoon olive oil
- 1/2 cup drained and rinsed canned garbanzo beans
- 1/2 cup shredded carrots
- 2 cups baby spinach
- 1 large egg
- 2 teaspoons lemon juice, divided
- 1 tablespoon + 1 teaspoon plain Greek yogurt
- 1 teaspoon water
- 1/2 teaspoon curry powder
Instructions
- Place the bulgur in a bowl with a pinch of kosher salt. Pour boiling water over and cover with plastic wrap. Set aside to steam for about 15-20 minutes while you prepare the rest of the dish.
- Set a small non-stick skillet over medium heat and add the olive oil. Once hot, add the garbanzo beans, carrots and a pinch of salt and cook 4 minutes, stirring often. Stir in the spinach and cook 1 minute. Move to a bowl and cover to keep warm. To the same skillet, add the egg. Sprinkle with salt and pepper and cook, undisturbed for 2 minutes. Cover pan with foil and cook an additional 2-3 minutes or until desired doneness.
- Drain any excess liquid from the bulgur and then toss with 1 teaspoon lemon juice. Top the bulgur with the beans and veggies and then the egg. In a small bowl, whisk together the remaining lemon juice, the yogurt, water, curry powder and a pinch of salt and drizzle over the top. Enjoy immediately.
Nutrition
- Serving Size: 1
- Calories: 461
- Sugar: 4
- Sodium: 636
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 65
- Protein: 23
- Cholesterol: 189