Coconut Bulgur And Butternut Squash Bowl Recipe

INGREDIENTS:

• 1 cup bulgur wheat
• 2 cups water
• 1 small butternut squash (about 1 and ½ pounds)
• 2 TBS olive oil, divided
• pinch of salt
• ⅓ cup shredded unsweetened coconut
• 6 oz. baby spinach
• 3 TBS low-sodium soy sauce
• 2 tsp sesame oil
• 1 stalk of green onion, finely chopped
• ¼ cup pomegranate tendrils

INSTRUCTIONS:

1. Pour the water and bulgur in a small saucepan, and bring it to boil. Reduce the heat to medium low, and let the bulgur simmer until the liquids are nearly evaporated, about 10-13 minutes. Turn off the heat and cover the saucepan with a lid. The bulgur should continue fluffing up.
2. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
3. Peel and seed the butternut squash, and then chop the squash into ½-inch cubes. Toss the cubed squash with a tablespoon of olive oil and a pinch of salt. Spread the squash onto the baking sheet in a single layer. Bake the squash for 22 to 25 minutes, or until it can be easily pierced with a fork.
4. While the squash is cooking, toast the coconut in a pan. Heat the pan over medium heat, and spread the coconut in there. When the coconut starts to turn yellow, start stirring. Keep stirring until about 50% of the coconut is brown. Remove the pan from heat.
5. Heat another pan with a tablespoon of olive oil over medium-high heat. When the pan is hot, pour in the spinach and start stirring. You just want the spinach to soften, so wilting the spinach should take no more than a minute. Remove from heat.
6. In a large bowl, pour the bulgur and mix it with soy sauce and sesame oil. Mix in the butternut squash, spinach, green onion, coconut, and pomegranate tendrils.
7. Serve immediately, and refrigerate any leftovers in an airtight container.

Source: Healthy Nibbles And Bits