Toasted Coconut Bulgur And Butternut Squash Bowl Recipes
TOASTED COCONUT, BULGUR AND BUTTERNUT SQUASH BOWL
This recipe is great with any grains, such as quinoa, freekeh, millet or barley. Feel free to substitute the bulgur for any grains you prefer.
Provided by Lisa Lin
Categories Side Dish
Number Of Ingredients 11
Steps:
- Add the water and bulgur in a saucepan, and bring the water to boil. Reduce the heat to low, put a lid on the saucepan, and let the bulgur gently simmer until the liquids are nearly evaporated, about 10-13 minutes. Turn off the heat and keep the lid on the saucepan. The bulgur will continue to soften.
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
- Peel and deseed the butternut squash. Chop the squash into 1/2-inch cubes. Toss the cubed squash with 1 1/2 tablespoons of olive oil and a pinch of salt. Spread the squash onto the baking sheet in a single layer. Bake the squash for 22 to 25 minutes, or until the cubes can be easily pierced with a fork.
- While the squash is cooking, toast the coconut in a pan. Heat the pan over medium heat, and spread the coconut inside. When the coconut starts to turn light tan, start stirring. Keep stirring until about half of the coconut is browned. Remove the pan from heat and transfer the coconut to a plate immediately. Otherwise, the coconut will continue to brown and it might burn.
- Add 1 tablespoon of olive oil to the pan over medium heat. When the pan is hot, add the spinach and start stirring. Cook the spinach for about 1 to 2 minutes, until it starts to wilt.
- In a large bowl, mix the cooked bulgur with the soy sauce and sesame oil. Add the butternut squash, toasted coconut, spinach, scallions and pomegranate arils.
- Serve immediately. Refrigerate any leftovers in an airtight container.
Nutrition Facts : ServingSize 1 serving, Calories 373 kcal, Sugar 6.2 g, Sodium 782 mg, Fat 17.4 g, SaturatedFat 6 g, Carbohydrate 52.6 g, Fiber 10.5 g, Protein 9 g
BULGUR AND BUTTERNUT SQUASH
Bulgur is more nutritious than rice and couscous, and you can use it in so many recipes, i.e. soups, baking, pilafs, or as stuffing. This recipe is a take off of the more traditional barley and squash dish, but it's healthier, lower in fat and wonderful. This is also a low glycemic dish. You can serve this as a side to meat, or serve as is with a side salad and some apple slices.
Provided by kelly in TO
Categories Grains
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Roast butternut squash in oven, covered, at 350 degrees until just starting to soften.
- Combine the cooked bulgur wheat, feta and roasted squash. Add the chopped sage and black pepper and toss together.
- combine the agave syrup with lemon juice, drizzle over and serve.
- The dish also goes well with cinnamon, chilli, coriander and nutmeg.
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