Name: Vegan Mediterranean Quinoa-Free Tabbouleh with Grilled Vegetables
Prep time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 150 g bulgur; 200 g cherry tomatoes; 150 g cucumber; 1 item red onion; 50 g parsley; 20 g mint leaves; 60 ml lemon juice; 30 ml olive oil; 150 g eggplant; 150 g zucchini; 1 item bell pepper; 1 tsp salt; 0.5 tsp black pepper

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Vegan Mediterranean Quinoa-Free Tabbouleh with Grilled Vegetables

Vegan Mediterranean Quinoa-Free Tabbouleh with Grilled Vegetables

A refreshing and nutritious Mediterranean-inspired tabbouleh with a twist, featuring grilled vegetables and bulgur instead of quinoa.

This meal provides a balanced mix of carbohydrates, proteins, and healthy fats to support energy levels and muscle recovery during cycle training.

Ingredients:

150
g
bulgur
200
g
cherry tomatoes
150
g
cucumber
1
item
red onion
50
g
parsley
20
g
mint leaves
60
ml
lemon juice
30
ml
olive oil
150
g
eggplant
150
g
zucchini
1
item
bell pepper
1
tsp
salt
0.5
tsp
black pepper

Preparation Time: 30 minutes

Instructions:

Cook the bulgur according to package instructions and let it cool.
Chop the cherry tomatoes, cucumber, red onion, parsley, and mint leaves.
In a large bowl, combine the cooked bulgur with the chopped vegetables and herbs.
Add lemon juice, olive oil, salt, and black pepper to the mixture and toss well.
Slice the eggplant, zucchini, and bell pepper into strips.
Grill the vegetables on a grill pan until tender and slightly charred.
Serve the tabbouleh topped with grilled vegetables.

Nutrition	Per Serving 1000 g	Per 100g
Energy	900 kcal	90 kcal
Protein	20 g	2.0 g
Fibre	15 g	1.5 g
Salt	2 g	0.2 g
Sugar	10 g	1.0 g
Carbohydrates	120 g	12.0 g
Fat	40 g	4.0 g

150
g
bulgur
200
g
cherry tomatoes
150
g
cucumber
1
item
red onion
50
g
parsley
20
g
mint leaves
60
ml
lemon juice
30
ml
olive oil
150
g
eggplant
150
g
zucchini
1
item
bell pepper
1
tsp
salt
0.5
tsp
black pepper

Cook the bulgur according to package instructions and let it cool.

Chop the cherry tomatoes, cucumber, red onion, parsley, and mint leaves.

In a large bowl, combine the cooked bulgur with the chopped vegetables and herbs.

Add lemon juice, olive oil, salt, and black pepper to the mixture and toss well.

Slice the eggplant, zucchini, and bell pepper into strips.

Grill the vegetables on a grill pan until tender and slightly charred.

Serve the tabbouleh topped with grilled vegetables.

Vegan Mediterranean Quinoa-Free Tabbouleh with Grilled Vegetables Vegan Mediterranean Quinoa-Free Tabbouleh with Grilled Vegetables

Ingredients:

Preparation Time: 30 minutes

Instructions:

Vegan Mediterranean Quinoa-Free Tabbouleh with Grilled Vegetables

Vegan Mediterranean Quinoa-Free Tabbouleh with Grilled Vegetables