Rosemary pumpkin bulgur with ground beef

436 kcal (P: 30 g, C: 40 g, F: 16 g)

Ingredients:

• 50 g wholewheat bulgur (uncooked)

• 80 g Hokkaido pumpkin

• 100 g ground beef (10% fat)

• 1/4 of white onion

• 10 g tomato puree

• 1 teaspoon dijon mustard

• 5 ml ghí (or olive oil)

• rosemary

• salt, pepper

• chilli (optional)

• vegetable bouillon

Procedure:

Cook bulgur according to the guidelines, add salt*. Chop the pumpkin in halves, remove  skin and seeds and chop into small pieces. Bake the chopped pumpkin in an oven on 170°C for about 8-10 minutes.

In a meantime, chop the onion and roast it on a teaspoon of ghí. Add groundbeef, chilli salt, pepper and rosemary and roast until it is done. Add pumpkin, tomato purre and mustard and roast for another 1-2 minutes. Mix with bulgur and enjoy your lunch! **

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*If you want to add more flavour to the bulgur, you can also cook it in vegetable bouillon instead of just water

**If you want to improve the meal a little bit, you can also add grated parmasan cheese (or other cheese of your preference). However, remember that this will increase the calories.

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No excuses,

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