Quibe de Abóbora

Quibe de Abóbora is a delightful Brazilian vegetarian dish made with roasted pumpkin and bulgur, offering a unique twist on traditional kibbeh. It's packed with flavor and perfect for a nutritious breakfast option.

Ingredients

• Pumpkin - 300 grams, diced
• Bulgur wheat - 100 grams
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Cilantro - 2 tablespoons, chopped
• Cumin - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Vegetable broth - 250 ml
• Lemon juice - 1 tablespoon
• Walnuts - 30 grams, chopped (optional)
• Feta cheese - 50 grams, crumbled (optional)

Steps

1. Preheat the oven to 200°C (400°F).
2. Toss the diced pumpkin with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes or until tender.
3. Meanwhile, rinse the bulgur wheat under cold water and drain. In a medium saucepan, bring the vegetable broth to a boil, add the bulgur, cover, and remove from heat. Let it sit for 15 minutes to absorb the liquid.
4. In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent.
5. Once the pumpkin is roasted, combine it with the bulgur, sautéed onion and garlic, cilantro, cumin, and lemon juice in a large bowl. Mix well and fold in walnuts and feta cheese, if using.
6. Transfer the mixture to a greased baking dish, flattening the top. Bake in the preheated oven for an additional 15 minutes until heated through.
7. Let it cool for a few minutes before slicing and serving warm.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 60 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 15 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from pumpkin, which supports eye health.
• High in fiber from bulgur, aiding in digestion and promoting a feeling of fullness.

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