Set oven to 200ºC. Place the bulgur in a saucepan and cover with plenty of water. Bring to the boil and simmer for 15 minutes or until tender. Drain and rinse.
2. Roast the tomatoes
Halve tomatoes and place on a lined oven tray with 1-2 garlic cloves (unpeeled). Toss with oil, salt and pepper. Roast in the oven for 20 minutes (see notes).
3. Cook the beef steaks
Heat a large pan over medium-high heat. Toss steaks with 1 tbsp oil, 1 tsp ground cumin, 1/2 tsp rosemary, salt and pepper. Cook for 3-4 minutes on each side or until cooked to your liking. Set aside on a chopping board to rest.
4. Make the dressing
Zest orange and combine with 3 tbsp olive oil, 1 tbsp vinegar and 1 tsp rosemary. Remove garlic from the tray, mash and add to dressing. Season with salt and pepper to taste. Toss half the dressing through the bulgur.
5. Prepare remaining ingredients
Julienne carrots, peel and dice/slice orange. Brush the flatbread with oil and season with salt. Toast in the oven for 3-4 minutes.
6. Finish and plate
Slice beef steaks and break the bread into pieces. Assemble the buddha bowls with bulgur, sliced beef steaks, roast tomatoes, carrots, spinach and orange. Drizzle with dressing to taste and accompany with bread.
Leave the tomatoes fresh if you prefer.
Use fresh rosemary if you have in your garden!
Place all the ingredients in small bowls and let everyone assemble their own bowl at the table.
No beef option - beef rump steaks are replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through.
No gluten option - bulgur is replaced with white quinoa. Cook according to the recipe instructions.
Bulgur, 1 packet (200g)
Cherry tomatoes, 1 packet (200g)
Beef steaks, 600g
Lebanese flatbread, 1 *
Baby spinach, 1 bag (60g)
From your pantry
Olive + oil (for cooking), salt, pepper, dried rosemary (see notes), vinegar (of choice), 1-2 garlic cloves, ground cumin