Couscous with vegetables, harissa and tofu
Wash and clean broccoli. Cut off the thick stem, peel and cut into 1 cm cubes. Divide remaining broccoli into florets. Quarter the peppers, remove the seeds,...
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Bulgur chili veggie mince pan
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Preparation time:
45 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
406
Calories
41 g
Carbohydrates
38 g
Protein
5 g
Fat
Ingredients:
 | Bell pepper (red, fresh) | ½ (75 g) |
 | Onion (fresh) | ¼ (25 g) |
 | Garlic (fresh) | ¾ (2 g) |
 | Salt, table salt, sea salt | ⅓ Tablespoon |
 | Chili powder | 1 ⅓ g |
 | Cumin | ½ Tablespoon |
 | Oregano (dried) | ⅒ Teaspoon |
 | Kidney beans (canned) | 30 g |
 | sour cream, sour cream (24% fat) | ½ Teaspoon |
 | Limes, lime (fresh) | ⅒ (5 g) |
 | Bulgur | 20 g |
 | Minced meat (vegetarian) | 125 g |
 | Tomato pieces, chopped tomatoes (canned) | 100 g |
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Preparation:
Step 1:
Heat oil in a large pot. Roughly chop the onion and cut the garlic into thin slices. Dice the peppers and halve the chilies.
Step 2:
Put everything together in the pot and stir-fry until the onion is golden brown and the chilies are soft (about 10 minutes). Add spices and fry for 1 minute. Add minced meat and sauté for 3 minutes. Stir raw bulgur into the mixture.
Step 3:
Lightly mash the beans and add to the pot with the tomatoes, salt and a little water and bring to a simmer. Stew for 30 minutes with the lid closed. Season with salt and pepper. Serve with sour cream and lime slices.
Macronutrient distribution:
The recipe Bulgur chili veggie mince pan is composed of the following macronutrients.
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Kitchen utensils needed:
Cutting board
Kitchen knife
Pot
Stove
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