Whole30 Bulgur with Vegetables

Transform your healthy eating routine with this vibrant Whole30 Bulgur with Vegetables—a light, flavorful, and grain-free twist on a classic bulgur salad. Using cauliflower rice as a nutritious base, this recipe is packed with colorful veggies like bell peppers, zucchini, cherry tomatoes, and spinach, making every bite as visually stunning as it is delightful. Seasoned with fresh lemon juice, garlic, and parsley, and topped with crunchy toasted almonds, this dish delivers bold flavors and satisfying textures. Perfect as a quick 30-minute meal or a versatile side dish, it’s vegan, gluten-free, and fully compliant with Whole30 guidelines. Whether you're meal-prepping or serving it fresh, this recipe is a wholesome way to enjoy clean eating without sacrificing taste!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 head (large, roughly chopped) Cauliflower
• 2 tablespoons Olive oil
• 1 medium (diced) Onion
• 1 large (diced) Red bell pepper
• 1 medium (diced) Zucchini
• 2 cloves (minced) Garlic
• 1 cup (halved) Cherry tomatoes
• 2 cups Baby spinach
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Lemon juice
• 2 tablespoons (chopped) Fresh parsley
• 0.25 cup (sliced, toasted) Almonds

Directions

Step 1

Place the chopped cauliflower in a food processor and pulse until it resembles small grains like bulgur. Avoid over-processing.

Step 2

Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

Step 3

Add the red bell pepper and zucchini to the skillet. Continue to cook for another 4-5 minutes, stirring occasionally, until the vegetables are just tender.

Step 4

Stir in the minced garlic and halved cherry tomatoes, cooking for another 1-2 minutes until fragrant.

Step 5

Add the riced cauliflower to the skillet, mixing well with the sautéed vegetables. Increase the heat slightly and cook for 5-6 minutes, stirring frequently, until the cauliflower is tender but not mushy.

Step 6

Stir in the baby spinach and cook for an additional 1-2 minutes until wilted.

Step 7

Season the mixture with salt and black pepper to taste. Add the lemon juice and toss everything to combine thoroughly.

Step 8

Remove from heat and sprinkle chopped parsley over the top. Garnish with toasted almonds before serving.

Step 9

Serve warm as a main dish or a side salad option.

Nutrition Facts

Serving size	(1604.0g)

Amount per serving	% Daily Value*
Calories	913.1

Total Fat 49.8g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 3.1g
Cholesterol 0mg	0%
Sodium 5510.9mg	0%
Total Carbohydrate 98.8g	0%
Dietary Fiber 32.3g	0%
Total Sugars 47.4g
Protein 32.0g	0%

Vitamin D 0IU	0%
Calcium 451.4mg	0%
Iron 10.0mg	0%
Potassium 3949.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.1%

Protein: 13.2%

Carbs: 40.7%