Mediterranean · lunch

Bulgur Chickpea Bowl with Sweet Potato

Name: Bulgur Chickpea Bowl with Sweet Potato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: Bulgur, dry, 2/3 cup; Sweet potato, cubed, 1 large; Chickpeas, cooked or canned and drained, 1 can; Olive oil, 1 tbsp; Baby spinach, 2 cups; Tahini, 2 tbsp; Lemon juice, 2 tbsp; Garlic, 1 clove; Cumin seeds, 1/2 tsp; Salt, to taste

Roasted sweet potato and chickpeas over bulgur with a lemony tahini sauce.

45 min2 servings

63022g100g19g

A make-ahead bowl that holds up well in the fridge. Add the sauce just before eating.

Ingredients

Bulgur, dry2/3 cup
Sweet potato, cubed1 large
Chickpeas, cooked or canned and drained1 can
Olive oil1 tbsp
Baby spinach2 cups
Tahini2 tbsp
Lemon juice2 tbsp
Garlic1 clove
Cumin seeds1/2 tsp
Saltto taste

Steps

Heat the oven to 425 F. Toss the sweet potato and chickpeas with the oil, cumin and salt and roast for 25 minutes.
Pour 1 1/4 cups of boiling water over the bulgur, cover and let it sit for 15 minutes, then fluff.
Whisk the tahini, lemon juice, grated garlic, a pinch of salt and enough water to pourable.
Divide the bulgur and spinach into bowls, then add the roasted vegetables.
Drizzle with sauce.

Log this in one tapEvery ingredient is already matched in Baseline.

Adapted from Aisle Prompt