Whole30 Bulgur with Vegetables
Elevate your healthy eating game with this vibrant Whole30 Bulgur with Vegetables recipe—perfected through a clever twist using cauliflower rice in place of traditional bulgur. Packed with nutrient-rich veggies like zucchini, spinach, and cherry tomatoes, and seasoned with garlic, lemon juice, and fresh parsley, this dish bursts with Mediterranean-inspired flavors. Tossed with toasted almonds for crunch, this gluten-free and grain-free creation is ideal for those following Whole30 or looking for a wholesome, low-carb option. Ready in just 30 minutes, it’s the perfect quick and satisfying meal, whether served warm as a hearty main or a refreshing side dish. Add this veggie-packed delight to your meal rotation today!
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Recipe Information
Ingredients
- 1 head (large, roughly chopped) Cauliflower
- 2 tablespoons Olive oil
- 1 medium (diced) Onion
- 1 large (diced) Red bell pepper
- 1 medium (diced) Zucchini
- 2 cloves (minced) Garlic
- 1 cup (halved) Cherry tomatoes
- 2 cups Baby spinach
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons (chopped) Fresh parsley
- 0.25 cup (sliced, toasted) Almonds
Instructions
Place the chopped cauliflower in a food processor and pulse until it resembles small grains like bulgur. Avoid over-processing.
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Add the red bell pepper and zucchini to the skillet. Continue to cook for another 4-5 minutes, stirring occasionally, until the vegetables are just tender.
Stir in the minced garlic and halved cherry tomatoes, cooking for another 1-2 minutes until fragrant.
Add the riced cauliflower to the skillet, mixing well with the sautéed vegetables. Increase the heat slightly and cook for 5-6 minutes, stirring frequently, until the cauliflower is tender but not mushy.
Stir in the baby spinach and cook for an additional 1-2 minutes until wilted.
Season the mixture with salt and black pepper to taste. Add the lemon juice and toss everything to combine thoroughly.
Remove from heat and sprinkle chopped parsley over the top. Garnish with toasted almonds before serving.
Serve warm as a main dish or a side salad option.
Nutrition Facts
Calories |
219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 886 mg | 39% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 9.1 g | 33% | |
| Total Sugars | 10.4 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1126 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
