Bulgur and roasted carrots with chipotle ginger sauce

I’m sure you’ve noticed by now that a nice relationship has developed between me and bulgur. I could say it’s the same one I have with the noodles. If you’re wondering why, the reason is very simple. It is an ingredient that we can use to prepare an infinite number of dishes in a very short time, but at the same time, it allows us to eat in a healthy way. Like this bulgur and roasted carrots with chipotle ginger sauce.

It is a dish that is halfway between a warm salad and a vegetable dish. To do this, we will use sprouts of our choice (in my case you can never miss the arugula, I love it to die), bulgur, carrots, avocado, nuts and a sauce that will make you fall in love.

Thinking about recipes for good weather.

This year the spring is being like it hasn’t been in years. Rainy, cold, warm, with constant changes of temperature that lead to constant changes of clothing…. At first light you can go out as if it were February, but in the middle of the day it seems that you are in August. For my part, I don’t see the day when the hot weather will come at once and I’ll stop walking around with my jacket hanging from my arm.

Since I usually prepare my recipes well in advance, today’s recipe has fallen on a not very hot day. I thought we’d be in a warmest time almost at the beginning of June, but here we are, sleeping with a duvet. The salad is delicious, but it doesn’t seem to be its moment. Or yes.

The good thing about salads is that they can be eaten at any time of the year if we accompany them with cooked ingredients. Like today’s version. And, of course, keep them in mind for that moment that is coming (dear summer, don’t make yourself beg any more) when we want to stay away from the stove.

A very simple process.

To prepare this salad we will need to hydrate the bulgur. If you remember, in the recipe for the aromatized bulgur salad with blood orange, plum and yoghurt, I told you all about bulgur and how we can use it. In case you want to keep an eye on it.

While we hydrate the bulgur, roast the carrots. We will cut them in two different formats so that they can be integrated into the dish mixed with the bulgur and decorate the surface in a more attractive way. They will need to be baked very short, just long enough to roast and make them lose their stiffness.

And, finally, let’s make the sauce. In this case you can do it a few hours before, or even the night before, or while the other two preparations are being finished. As simple as processing all ingredients, testing and rectifying. You’ll try it a thousand times, because it’s an explosion of incredible taste. Chipotle, ginger, garlic, carrot, dried apricots, lime….

Who said eating well was laborious? 😉