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Bulgur Salad Breakfast Superfood Bowl

 Bulgur Salad Breakfast Superfood Bowl
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Prep Time: 15 min Serves: 4
Cooking Time: 15 min Yield: 2 bowls
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This recipe centers around bulgur wheat, which is packed with minerals. It also reduces your risk of developing gallstones and may help to alleviate chronic inflammation. For a pop of high-quality protein, you’ll top your bowl with a boiled egg.



1. In a small saucepan, add bulgur, shallot, 1 3/4 cups water, and 1/2 teaspoon salt. Bring to a boil over high. 2. Cover, reduce heat to low, and simmer until liquid is fully absorbed, about 10 to 12 minutes.
3. Fluff with a fork, transfer to shallow dish, and chill. (Note: Steps 1-3 can be done in advance.)
4. In a liquid measuring cup, whisk together lemon juice, oil, and 1/8 teaspoon salt. Set aside.
5. Peel and halve the boiled eggs; peel and cube avocado; sprinkle eggs and avocado with 1/8 teaspoon salt.
4. Arrange among two bowls the chilled bulgur, arugula, cherry tomatoes, avocado, and eggs. Adjust seasoning.
5. Drizzle with the lemon vinaigrette, and serve.

PC: Jackie Newgent


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