Bulgur bowl with roasted Brussels sprouts and BUMI Indian tempeh

Number of servings: 2

Ingredients

300 g Brussels sprouts

6 cm ginger

4 garlic cloves

3 tbsp olive oil

1 tsp coriander seeds

salt

150 g bulgur

175 g BUMI Tempeh India

10 g flat leaf parsley

50 g pomegranate seeds

Preparation method

Preheat the oven to 200 °C. Cut the sprouts in half, slice the ginger and crush the garlic with the side of your knife (you can leave the skin on). Mix the sprouts with the ginger, garlic, olive oil, coriander seeds and salt. Place in an oven dish or on a baking tray lined with baking paper and roast for 10 minutes.

Meanwhile, bring a large pan of salted water to the boil and cook the bulgur for about 12 minutes, or as indicated on the packaging.

After 10 minutes, add the BUMI Tempeh India to the sprouts and stir. Fry for another 10 minutes.

In the meantime, finely chop the parsley (including the stems). Drain the bulgur and remove the sprouts and tempeh from the oven. 

Remove the garlic and ginger and stir the sprouts and tempeh together with the parsley and pomegranate seeds into the bulgur. 

If all goes well, there should be enough oil with the sprouts and tempeh to cook the bulgur, otherwise add a little extra. If necessary, season with salt and serve.