Name: BEAN Chili burger bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: to taste Celtic sea salt; to taste Black pepper; 2 hands Spinach; 1⁄4 piece Zucchini; 1 Tbsp Olive oil (mild); 5 g Fresh spearmint; 1⁄4 piece Eggplant; 25 g Pomegranate seeds; 2 pieces Medjool dates (pitted); 75 g Chickpeas (canned); 2 Tbsp Hummus (Mediterranean); 1 piece Vegetarian burger; 50 g Bulgar Wheat; 1⁄2 piece Flat bread; 1 clove Garlic; 1⁄4 piece Lime (juice); 5 g Fresh spearmint; 1⁄2 Tbsp Mayonnaise; 50 g Yoghurt

Cow's milk

Nightshade

Lactose

Sesame

Chicken egg

Gluten

Legumes

Citrus

Your Meal Planners

Grill

Lunch

Dinner

Vegetarian

Mediterranean

Sirtfood

For the yoghurt mint sauce:

BEAN Chili burger bowl

 Cut the aubergine and zucchini into rounds. Grease them on both sides with olive oil and season with salt and pepper. 

 Heat a grill pan or appliance and fry the zucchini and eggplant for about 4 minutes. Do you use a pan? Then turn over halfway. 

 Cook the bulgur according to the directions on the package. 

 Make the sauce by mixing the yogurt, mayonnaise and the lime juice. Squeeze the garlic and mix well. Finely chop the mint and mix it with the sauce. Season with pepper and paprika, if desired. 

 Rinse the chickpeas and drain in a colander. 

 Cut the dates into small pieces, the mint through the bowl fine and mix it with the bulgur and pomegranate seeds. 

 Bake the Chili burgers in a skillet with a dash of olive oil for 4 - 6 minutes. Then cut into nice triangles. Do you use falafel? Then fry for about 6 minutes in a frying pan with a dash of olive oil. 

 Now make your bowl by first placing the spinach and Bulgur in a deep plate. Then put the chickpeas and grilled vegetables on top and finish with the burgers or falafel. 

 Serve the Bowls with the yoghurt mint sauce, hummus and the bread. Enjoy! 

BEAN Chili burger bowl

BEAN Chili burger bowl

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