Tomatoes Stuffed with Tabbouleh Salad

Vegetarian
Vegan
Dairy Free
Very Healthy
Health score
100%
Tomatoes Stuffed with Tabbouleh Salad
45 min.
4
232kcal

Suggestions

Looking for a vibrant, nutritious side dish that's sure to impress? Look no further than these delectable Tomatoes Stuffed with Tabbouleh Salad. This recipe is a culinary dream come true, boasting a perfect health score of 100 and an array of dietary labels that cater to various dietary needs: vegetarian, vegan, dairy-free, and incredibly healthy. Each serving, clocking in at around 232 calories, is not only a feast for your taste buds but also a guilt-free indulgence.

Prepare to be amazed by the simplicity and elegance of this dish, which comes together in just 45 minutes, enough to satisfy your cravings without keeping you waiting. Whether you're hosting a dinner party, looking to add a refreshing twist to your meals, or simply in the mood for a delicious and healthy side, this recipe is your new go-to.

The star of this dish is the beautiful interplay between the juicy, vine-ripe tomatoes and the zesty, herb-packed tabbouleh. The tomatoes, acting as both bowl and garnish, are filled with a salad that's bursting with the fresh flavors of mint, parsley, lemon juice, and extra-virgin olive oil. It's a celebration of textures and tastes that's as beautiful to look at as it is to eat.

Dive into this recipe and discover a new way to enjoy the classic flavors of tabbouleh, elevated and transformed by the simple yet ingenious act of stuffing it into tomatoes. Perfect for those who are looking to add more plant-based meals to their diet, this dish is a testament to the joy and health benefits of vegetarian cooking. So why wait? Let's get into the kitchen and create a masterpiece!

Ingredients

  • large beefsteak tomatoes ripe
  • 0.8 cup bulgur 
  •  juice of lemon ripe juiced
  • 0.5 cup mint leaves chopped
  • tablespoons olive oil extra virgin extra-virgin
  • cup parsley chopped
  •  plum tomatoes diced seeded
  • servings pepper black freshly ground
  •  spring onion thinly sliced
  • cup water boiling

Equipment

  • bowl
  • knife

Directions

  1. Watch how to make this recipe.
  2. In a bowl, cover bulgar with boiling water and stir. Cover the bowl place it in the refrigerator or counter top.
  3. Let the bulgar stand 20 minutes to soften.
  4. Add lemon juice, parsley, mint, scallions, plum tomato to the bulgar and toss to combine. Dress the salad with 2 tablespoons extra-virgin olive oil, salt and pepper, to your taste.
  5. To serve, cut tomatoes into quarters, but do not allow the knife to go all the way through the tomato. Section the tomatoes, but leave the skin in tact on the bottom. Open the tomato up to resemble an open flower. Season the tomatos with salt and pepper and pile a generous amount of tabbouleh salad on top of the tomato, allowing the salad to spill down and over the wedges of tomato on to the plate.

Nutrition Facts

Calories232kcal
Protein11.49%
Fat29.4%
Carbs59.11%

Properties

Glycemic Index
54.75
Glycemic Load
11.08
Inflammation Score
-10
Nutrition Score
27.810869693756%

Flavonoids

Eriodictyol
2.47mg
Hesperetin
2.74mg
Naringenin
2.62mg
Apigenin
32.63mg
Luteolin
0.88mg
Kaempferol
0.71mg
Myricetin
2.69mg
Quercetin
3.44mg

Nutrients percent of daily need

Calories:232.37kcal
11.62%
Fat:8.29g
12.76%
Saturated Fat:1.17g
7.32%
Carbohydrates:37.51g
12.5%
Net Carbohydrates:27.11g
9.86%
Sugar:10.24g
11.38%
Cholesterol:0mg
0%
Sodium:37.57mg
1.63%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.29g
14.59%
Vitamin K:303.8µg
289.33%
Vitamin C:78.5mg
95.16%
Vitamin A:4587.31IU
91.75%
Manganese:1.33mg
66.46%
Fiber:10.4g
41.59%
Potassium:1115.24mg
31.86%
Folate:100.32µg
25.08%
Magnesium:98.22mg
24.55%
Vitamin E:3.15mg
20.97%
Vitamin B6:0.41mg
20.47%
Vitamin B3:3.82mg
19.12%
Phosphorus:182.67mg
18.27%
Copper:0.36mg
18.08%
Iron:3.06mg
17%
Vitamin B1:0.22mg
14.68%
Zinc:1.4mg
9.3%
Calcium:90.93mg
9.09%
Vitamin B2:0.14mg
8.2%
Vitamin B5:0.7mg
7%
Selenium:0.71µg
1.02%
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