Quick Bulgur Wheat Bowl with Tempeh and Vegetables
Ingredients
- bulgar wheat
- tempeh
- frozen peas
- frozen broccoli
Pea pesto
- 1 cup frozen peas, completely thawed
- 3 cloves garlic
- 1 bunch basil leaves (1/3 cup packed)
- 2 tbsp nutritional yeast
- 1/4 cup pumpkin seeds
- 1/2 medium avocado
- 1 lemon, juiced
- 1/4 tsp salt
- 1/4 cup water
Preparation
Add bulgar wheat to a dish with boiling water and let it sit for a few minutes to absorb.
Run frozen peas under hot water until thawed.
Cube the tempeh and coat it with the pea pesto.
Place the coated tempeh and frozen broccoli on a baking sheet and bake in the oven at 400F for about 10 minutes until cooked.
Assemble the bowl with bulgar wheat, coated tempeh, thawed peas, and broccoli.
Use shortcuts like frozen items or premade pesto to save time if desired.
Pea pesto
Combine all pea pesto ingredients in a food processor.
Blend on high until mostly smooth, scraping down sides as needed.
