Plant Powered: The Impacts of a Plant-Based Diet
The benefits of consuming plant-based proteins are numerous, and there are plenty of ways to pack in the protein and amino acids.
Bulgur wheat is Middle Eastern nutritional powerhouse. It's a complete protein, providing all nine essential amino acids, 17 grams of protein and a whopping 26 grams of fiber per one cup serving. Its nutty flavor and nutrional benefits make it a perfect base for this hearty vegan bowl, which is lightened up with the additon of fresh herbs and a squeeze of citrus.
Ingredients
SERVINGS: 4 Serving(s)
- 1 teaspoon, plus more to taste salt
- 1 cup bulgur
- 1 cup shelled edamame (frozen)
- 2 tablespoons avocado oil
- 20 fresh mint leaves
- 20 fresh basil leaves
- 1/4 cup peanuts, chopped
- 1/2 lemon, juiced
- to taste pepper
- 1 avocado, pitted and diced
Instructions
Bring 2 cups of water to a boil. Add 1 teaspoon of salt and the bulgur; cook for 15 minutes or until the water is absorbed.
Place frozen edamame in a pot of water and bring to a boil. Cook for five minutes, then drain in a colander and rinse under cold running water.
Combine bulgur, edamame, avocado oil, fresh herbs, peanuts, and lemon juice in a large mixing bowl. Season with salt and pepper to taste and gently fold in avocado.
Chill in the refrigerator for 20 minutes and enjoy.
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