Roasted Vegetable, Feta & Bulgur Bowls
Colorful roasted vegetables, herby bulgur and creamy feta with a lemony yogurt dressing for a satisfying vegetarian bowl.
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Why this supports your day
A bowl built around grains, vegetables, herbs and a modest amount of cheese can bring variety to everyday meals. The vegetables and bulgur contribute fiber as part of a varied diet.
Ingredients
- 1½ cups bulgur wheat
- 2½ cups low-sodium vegetable stock or boiling water
- 1 small eggplant, diced
- 1 red bell pepper, diced
- 1 medium zucchini, diced
- 1 red onion, cut into wedges
- 2 tbsp extra-virgin olive oil
- 1 tsp ground cumin
- 100 g feta cheese, crumbled
- ½ cup plain Greek yogurt
- 1 lemon, zested and juiced
- 2 tbsp mint or parsley, roughly chopped
- ¼ tsp sea salt
- Freshly ground black pepper, to taste
Method
- 1Heat the oven to 210°C / 410°F. Spread the eggplant, bell pepper, zucchini and red onion on a large baking tray.
- 2Toss with olive oil, cumin, salt and pepper. Roast for 25–30 minutes, turning once, until browned and tender.
- 3Place the bulgur in a heatproof bowl, pour over the hot stock or water, cover and leave for 15 minutes. Fluff with a fork.
- 4Stir the yogurt with half the lemon juice, half the zest and a pinch of pepper.
- 5Build bowls with bulgur, roasted vegetables and feta. Spoon over the yogurt dressing and finish with herbs and the remaining lemon zest.
Educational Content Only
This recipe is shared for educational and lifestyle purposes only. It is not medical advice and is not intended to diagnose, treat, cure, or prevent any condition. Always consult a qualified healthcare professional before making significant dietary changes, particularly if you have a medical condition, are pregnant, or take medication.
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