Name: Bulgur & quinoa lunch bowls
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves 4 (makes 2 of each flavour)
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

Bulgur & quinoa lunch bowls

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

20 min total 5 min prep 15 min cook Serves 4 (makes 2 of each flavour) 369 cal

Instructions

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1 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.
2 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.
3 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.