Curried Cauliflower Chicken Bowls
with Za’atar-Spiced Bulgur, Dried Cranberries & Yogurt
Curried Cauliflower Chicken Bowls
Warm curried chicken and cauliflower served over za’atar-spiced bulgur, finished with sweet dried cranberries and cool yogurt for a bright, satisfying bowl.
Ingredients
For 2 servings
- ½ cup Bulgur Wheat
- 10 ounce Cauliflower Florets
- 10 ounce Chicken Breast Strips
- 1 tablespoon Curry Powder
- 1 ounce Dried Cranberries
- 2 clove Garlic
- 2 unit Scallions
- 2 tablespoon Yogurt
- 1 tablespoon Za'atar Spice
Additional Ingredients
- 4 teaspoon Olive Oil
- Pepper
- Salt
PDF
DifficultyEasy
Prep Time5m
Total Time35m
Calories550
Protein38g
Carbs61g
Fat19g
Tags:
Protein SmartCalorie SmartFiber SmartLow SodiumDietitian WinMediterraneanClimate Superstar
⚠️Allergens:
🥛Milk🌰Sesame🌾WheatSwaps and substitutions
For vegetarian bowls, swap the chicken for chickpeas or roasted tofu and keep the rest as is for a hearty, protein-rich meal. Use dairy-free yogurt for a milk-free version, and choose quinoa or rice instead of bulgur if you need to avoid wheat.
What to serve with it
Serve with a crisp cucumber-tomato salad or simple greens to add freshness and balance the warm spices. Warm flatbread or pita on the side works well for scooping up any extra yogurt and grains.
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