Buddha bowl with chicken bulgur and vegetables

Description

Ingredients

Carrots, fresh 300 Whole (large)

Rote Beete (Mamminger) 2 Portion

2 beet tubers

Chicken breast, raw 250 Whole (large)

Spring onions (Aldi) 50 Portion

3 pieces

Bulgur (Alnatura) 200 Portion

Avocado, frisch 1 Fruit

Freshly squeezed lime juice (Limette) 10 Portion

Juice of one lime

Fresh parsley 4 Tablespoon

To taste

Turmeric powder (Borchers) 1 TL

Preparation

1. 1

   Preheat the oven to 200 degrees, peel the carrots, cut into sticks, mix with 1/2 tbsp olive oil and roast in the oven for approx. 15 min.⠀

2. 2

   Peel and roughly grate the beet, cut the spring onions into thin rings and cook the bulgur in salted water according to the packet instructions ⠀

3. 3

   Season the chicken with salt, pepper and turmeric and fry in a pan until golden brown, chop the parsley, squeeze the lime and mix the two together ⠀

4. 4

   Place the bulgur in a bowl as a base, add the other ingredients, sprinkle the lime and parsley over everything and enjoy