Root Vegetable Bulgur

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.

50-60 min
4-6 Portions



1 pack of 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


  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.

Mix in cooked bulgur and fresh parsley.