Root Vegetable Bulgur

The taste to the warm root vegetable bulgur comes from the oven roasted vegetables. Pulled Oats is a good addition to the dish and it gets a nice crispy surface in the oven! Change bulgur to quinoa if wheat does not belong to your diet.

prep time 50-60 min


  • 1 pack Pulled Oats® Nude
  • 100 g beetroot
  • 100 g butternut squash
  • 200 g potatoes or sweet potatoes
  • 100 g parsnip
  • 1 carrot
  • 1 fennel
  • 1 red onion
  • 2-6 garlic cloves
  • 1 handful of fresh thyme and rosemary
  • 1 tbsp sage
  • Olive oil
  • Salt and pepper
  • 2 tsp honey/agave syrup
  • 150 g cooked bulgur
  • 1 handful of fresh parsley

Mix in cooked bulgur and fresh parsley.


  1. Cube beetroot and butternut squash. Chop sweet potatoes, potatoes, carrot and parsnip into sticks.
  2. Cook roots for 2 minutes in salted water. Cool under cold water.
  3. Dice fennel, red onion and garlic cloves.
  4. Mix half of garlic, herbs and spices with roots, red onion and fennel. Add olive oil and honey. Roast in oven at 225C for 20 minutes.
  5. Meanwhile mix the rest of garlic, herbs and spices with Pulled Oats.
  6. Take vegetables from oven and add Pulled Oats®. Roast in oven for another 20 minutes.

Categories: Dessert, Everyday food, Vegetarian, Wheat-free

In this recipe we used: Pulled Oats® Nude 1,5 kg, Frozen

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