Bulgur pumpkin bowl

Ingredients

Hokkaido (Kürbis) 250 Portion

Feta (Basis) 50 Portion

Bulgur (Alnatura) 100 Portion

Water 2 Glas

Hummus (Ofterdinger (Aldi)) 15 Portion

Paprika (Allgemein) 50 Portion

Zucchini (Allgemein) 30 Portion

Broccoli (Edeka) 70 Whole

Tofu (Basis) 1 Portion

Koriander frisch (Betty Bossi) 5 Portion

Salt (Bad Ischler) 1 TL

Pepper (Gewürz) 1 Prise

Olive oil (Basis) 1 Tablespoon

Preparation

1. 1

   Heat the oven to 180 degrees.

2. 2

   Halve the pumpkin and cut into strips.

3. 3

   Place on a baking tray, top with olive oil and spices and place in the oven for 20-30 minutes.

4. 4

   Wash the bulgur in a sieve and simmer in a pan with double the amount of water for 15-20 minutes until soft.

5. 5

   Mix the marinade for the tofu in a bowl, cut the tofu into slices and allow the marinade to soak in.

6. 6

   In the meantime, wash and cut the vegetables and fry them in a pan with spices.

7. 7

   Fry the tofu in a pan too. Cut the feta and serve everything together in a bowl.