A healthy, protein rich and simple option, Can be eaten either warm or cold, as a main meal or side dish.
Ingredients
- ½ cup of bulgar wheat
- 1 sweet Potato – diced
- 1 courgette – diced (or any other vegetables)
- 3-4 tomatoes – diced
- 1 onion – diced
- 1 pack firm organic tofu – diced
- 1 pack tempeh – diced
- Finely chopped fresh coriander.
- Chilli oil of your choice
- Salt
- Pepper
- Mexican Spices
Method:
- Place the sweet potatoes, tofu and tempeh in a baking tray. Drizzle a little chilli oil, salt and pepper and stir. Bake for about half an hour @ 180oC or until the sweet potato is cooked.
- In a pan add the bulgar wheat and some hot water and salt to taste. Let it cook for 10 minutes or as per instructions on the packet, until fluffy.
- In a wok or pan, add a little chilli oil and saute the onion for a few minutes, add the courgettes and any other vegetables to have that will take longer to cook. Add the seasoning to taste (salt, pepper and mexican spices). Once slightly tender add the tomatoes and cook for a while.
- Mix in the baked items and bulgar wheat and stir well before serving.
Note:
- You can add different ingredients to make it a little more colourful and full of vitamins.
- Make the salad a mix of protein and fibre.