Best 3 Bulgur Wheat Breakfast Bowl Recipes

BULGUR WHEAT BREAKFAST BOWL

Bulgur Wheat Breakfast Bowl image

Here's a quick and easy new way to warm up in the morning: simmer cooked bulgur with some milk before folding in cheddar cheese and piling it into a bowl. After you've nestled a poached egg on top, garnish everything with a dash of hot sauce and a sprinkle of fresh cilantro and enjoy your complete breakfast-in-a-bowl.

Provided by Riley Wofford

Categories Food & Cooking Breakfast & Brunch Recipes

Time 20m

Yield Serves 2

Number Of Ingredients 6

Ingredients

2 cups cooked bulgur
1 cup milk (or milk alternative)
Pinch kosher salt
1/2 cup grated cheddar
2 poached eggs, for serving
Chopped fresh cilantro and hot sauce, for serving

Steps:

Combine grains, milk, 1 cup water, and salt in a pot. Bring to a boil, then reduce heat to medium and simmer, stirring, until creamy, 15 to 18 minutes. Stir in cheese. Transfer to bowls and top with eggs, cilantro, and hot sauce before serving.

MEDITERRANEAN BULGUR BOWL

Mediterranean Bulgur Bowl image

You can also transform this tasty bowl into an Italian version with mozzarella, pesto, tomatoes, spinach and basil. -Renata Smith, Brookline, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 cup bulgur
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 cups water
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
6 ounces fresh baby spinach (about 8 cups)
2 cups cherry tomatoes, halved
1 small red onion, halved and thinly sliced
1/2 cup crumbled feta cheese
1/4 cup hummus
2 tablespoons chopped fresh mint
2 tablespoons lemon juice

Steps:

In a 6-qt. stockpot, combine the first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until tender, 10-12 minutes. Stir in garbanzo beans; heat through., Remove from heat; stir in spinach. Let stand, covered, until spinach is wilted, about 5 minutes. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.

Nutrition Facts : Calories 311 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 521mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 12g fiber), Protein 14g protein.

BULGUR & QUINOA LUNCH BOWLS

Bulgur & quinoa lunch bowls image

These meal prep grain bowls use one base and two deliciously different toppings. Choose from avocado, olives and rocket or chickpeas, beetroot and orange

Provided by Sara Buenfeld

Categories Lunch

Time 20m

Yield Serves 4 (makes 2 of each flavour)

Number Of Ingredients 21

Ingredients

1 large onion , very finely chopped
150g bulgur and quinoa (this comes ready mixed)
2sprigs of thyme
2 tsp vegetable bouillon powder
1 avocado , halved, destoned and chopped
2 tomatoes , cut into wedges
4 tbsp chopped basil
6 Kalamata olives , halved
2 tsp extra virgin olive oil
2 tsp cider vinegar
2 big handfuls of rocket
210g can chickpeas , drained
160g cooked beetroot , diced
2 tomatoes , cut into wedges
2 tbsp chopped mint
1 tsp cumin seeds
several pinches of ground cinnamon
2 tsp extra virgin olive oil
2 tsp cider vinegar
1 orange , cut into segments
2 tbsp toasted pine nuts

Steps:

Tip the onion and bulgur mix into a pan, pour over 600ml water and stir in the thyme and bouillon. Cook, covered, over a low heat for 15 mins, then leave to stand for 10 mins. All the liquid should now be absorbed. When cool, remove the thyme and divide the bulgur between four bowls or plastic containers.
For the avocado topping, toss all the ingredients together except for the rocket. Pile onto two portions of the bulgur and top with the rocket.
For the beetroot topping, first pile the chickpeas on top, then toss the beetroot with the tomato, mint, cumin, a good pinch of cinnamon, the oil and vinegar. Toss well, add the orange, then pile onto the remaining portions of bulghur, scatter with the pine nuts and sprinkle with extra cinnamon. Chill in the fridge until needed.

Nutrition Facts : Calories 369 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 8 grams protein, Sodium 0.5 milligram of sodium