An idea for a light and nutritious lunch? Our answer is Bowl with cod, purple cabbage, bulgur, broccoli, Taggiasca olives, carrots, pomegranate. A modern and creative salad that combines taste and health in a single dish thanks to fish, cereals, vegetables and seasonal fruit.
Ingrediants
- 100 g of purple cauliflower florets
- 100 g of broccoli florets
- 360 g of cod fillet cut into cubes
- 150 g of bulgur
- 2 carrots
- 40 g of pitted Taggiasca olives
- 2 tablespoons of pomegranate seeds
- extra virgin olive oil
- 1 clove of garlic
- salt
- pepper
Between trendy recipes in recent years the bowl reigns supreme. So why not prepare one for a casual meal during the holiday season? Our version is one Bowl with cod, purple cabbage, bulgur, broccoli, Taggiasca olives, carrots and pomegranate: a unique and modern dish that contains many healthy and tasty nutrients in a bowl.
There’s a cereal, bulgur, obtained from the processing of whole durum wheat: they are in fact durum wheat grains that are steamed, dried and then ground irregularly. Main ingredient of Tabbouleh, bulgur is a food rich in fiber. There are vegetables And fruit in season such as cabbage, carrots and pomegranate. A few Taggiasca olives add a savory touch which gives character to the recipe.
element that makes the full plate and balanced is the fish: cod nuggets just seared in a pan, light and digestible. A healthy and tasty combination of ingredients that brings joy and color to the table.
OTHER TASTY RECIPES: Cod salad with polenta chips, Buddha bowl of black rice, avocado and roasted carrots, Cauliflower salad, Couscous cakes, cod and cherry tomatoes
How to prepare: Bowl with cod, purple cabbage, bulgur, broccoli, Taggiasca olives, carrots and pomegranate
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
20 min
- Portions
-
2
How to prepare: Bowl with cod, purple cabbage, bulgur, broccoli, Taggiasca olives, carrots and pomegranate
Start preparing your rich cod bowl by boiling the bulgur according to the directions on the package. Blanch the cauliflower and broccoli florets separately in salted water, just enough to soften them, taking into account that they should still be a little crunchy. Drain and stop cooking with cold running water. Transfer them to a bowl and season them to taste.
Peel the carrots, cut them in half lengthwise and using a potato peeler (or a mandolin) cut them into strips. In a non-stick pan, season a little oil with garlic and cook the cod cubes for about 6 minutes. Finally, season with salt and pepper.
Collect the cod, bulgur, purple cauliflower, broccoli, Taggiasca olives, carrots and pomegranate seeds in two individual bowls. Season with a drizzle of oil and serve.
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