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RECIPES
| Calories | 58,8 Kcal |
| Fat | 1,1 g |
| of which saturated fat | 0,6 g |
| Carbohydrates | 10,0 g |
| of which sugar | 2,3 g |
| Proteins | 2,6 g |
| Salt | 0,3 g |
| Calories | 58,8 Kcal |
| Fat | 1,1 g |
| of which saturated fat | 0,6 g |
| Carbohydrates | 10,0 g |
| of which sugar | 2,3 g |
| Proteins | 2,6 g |
| Salt | 0,3 g |
Preheat the oven to 200ºC. In a small pot, mix water (2 cups for each cup of bulgur), vegetable stock and bulgur. Chop cayenne pepper. Peel, remove the seedy core and dice the cucumber. Fluff the bulgur with a fork and incorporate juice from the remaining lemon. paso 6 Preheat the oven to 200ºC. In a small pot, mix water (2 cups for each cup of bulgur), vegetable stock and bulgur. Chop cayenne pepper. Peel, remove the seedy core and dice the cucumber. Fluff the bulgur with a fork and incorporate juice from the remaining lemon. paso 6Cooking step by step
The cauliflower:
Cut the cauliflower into 2 cm “steaks”. Place the cauliflower on a baking sheet or oiled oven tray.
Season with salt and pepper. Bake 25-30 min. 
The bulgur:
Bring to a boil and reduce to simmer.
Stir well and cook (with lid) 15-20 min.
Halfway through the cooking of the sweet potato, after 15 minutes, turn it over. 
The spicy oil:
Heat 2 tablespoons of olive oil in a frying pan over medium heat.
Stir in cumin, chopped cayenne and a pinch of salt and pepper.
Infuse for 30 seconds. Set aside. 
The yoghurt dressing:
Chop the dill.
Halve the lemon.
Mix yogurt with half the dill, half the cucumber, and juice from half the lemon.
Season with salt and pepper. 
Your meal:
Serve the bulgur and top with cauliflower, remaining cucumber, yoghurt dressing, pumpkin seeds, dill and a drizzle of spiced oil. 
paso 6
Cooking
step by stepThe cauliflower:
Cut the cauliflower into 2 cm “steaks”. Place the cauliflower on a baking sheet or oiled oven tray.
Season with salt and pepper. Bake 25-30 min. 
The bulgur:
Bring to a boil and reduce to simmer.
Stir well and cook (with lid) 15-20 min.
Halfway through the cooking of the sweet potato, after 15 minutes, turn it over. The spicy oil:
Heat 2 tablespoons of olive oil in a frying pan over medium heat.
Stir in cumin, chopped cayenne and a pinch of salt and pepper.
Infuse for 30 seconds. Set aside. The yoghurt dressing:
Chop the dill.
Halve the lemon.
Mix yogurt with half the dill, half the cucumber, and juice from half the lemon.
Season with salt and pepper. Your meal:
Serve the bulgur and top with cauliflower, remaining cucumber, yoghurt dressing, pumpkin seeds, dill and a drizzle of spiced oil. paso 6
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