Sour Cherry & Walnut Bulgur Breakfast Bowl
This breakfast bowl is a vibrant and tangy awakening for your palate, featuring nutty bulgur wheat infused with the tartness of sour cherries and creamy yogurt. It's a complex interplay of textures and flavors, offering a satisfying and healthy start to your day.
Prep Time
45 min
Difficulty
Hard
Servings
2
Calories
450 kcal
Instructions
- 1
Rinse the bulgur wheat thoroughly under cold water. In a medium saucepan, combine the rinsed bulgur, water, and salt.
~2 min - 2
Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until the bulgur is tender and the liquid is absorbed.
~15 min - 3
While the bulgur is simmering, prepare the sour cherry compote. In a small bowl, combine the sour cherries, lemon juice, and honey (or maple syrup). Let it sit for 5 minutes.
~5 min - 4
Once the bulgur is cooked, fluff it with a fork. Let it rest, covered, for another 5 minutes off the heat.
~5 min - 5
In a separate small bowl, whisk the Greek yogurt until smooth. Season lightly with a pinch of salt.
~2 min - 6
To assemble the bowls, spoon the fluffed bulgur into the bottom of each serving bowl.
~1 min - 7
Dollop a generous amount of the seasoned Greek yogurt over the bulgur.
- 8
Spoon the sour cherry compote over the yogurt.
- 9
Garnish with chopped walnuts and fresh mint leaves.
Tips
- For an extra sour kick, you can add a tablespoon of pomegranate molasses to the cherry compote. If using frozen cherries, they will release more liquid, so you may not need to add extra liquid.
- This dish can be partially prepped ahead. Cook the bulgur and prepare the cherry compote the night before. Store separately in the refrigerator. Assemble just before serving for the best texture.
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