Chile Lime Marinade

Heat olive oil in a large skillet over medium heat. Add the chopped onion, celery, and minced garlic, stirring occasionally until softened and fragrant, about 3-4 minutes.

Stir in the paprika and cook for 30 seconds to toast the spice and release its flavors.

Add the diced potatoes to the skillet and stir to coat with the oil and aromatics. Cook for 5 minutes, stirring occasionally.

Pour in the uncooked bulgur and stir well to combine with the vegetables. Toast the bulgur for 1-2 minutes to lightly brown it.

Add the low-sodium vegetable broth and soy sauce or tamari, stirring to combine. Bring the mixture to a gentle boil.

Reduce heat to low, cover the skillet with a lid, and simmer for 12-15 minutes until the bulgur is tender and the liquid is absorbed.

Remove from heat and let it rest covered for 2 minutes. Season with salt and adjust seasonings to taste, then fluff with a fork before serving.