A Middle Eastern take on Buddha bowls, filled with veggies, chickpeas, and hearty bulgur. Each component can be prepped ahead of time, and then assembled just before serving.
Course
Lunch or Dinner
Cuisine
Middle Eastern, Vegetarian
Cook Time30minutes
Total Time30minutes
Servings4servings
AuthorDiana
Ingredients
For the Bowls
1 1/2cupscoarse bulgur
1large tomatolarge diced
1medium-large cucumberlarge diced
Za'atar Roasted Carrotsoptional; see recipe on this blog
1/4onionsliced thin (optional)
1cuppacked leafy greensroughly chopped (spinach, kale, arugula, lettuce, or purslane are good options)
1can chickpeasdrained, liquid reserved for dressing (see below)
Salt
For the Tahini Dressing
1/3cupliquid from the can of chickpeasofficial name is aquafaba
1/3cupfreshly squeezed lemon juice
2/3cupgrape seed oil or another neutral oillike canola
1/2teaspoonsalt
1/2teaspoontahini
1/2teaspoondried mint
1scallionsliced
Instructions
For the Bowls:
Put the bulgur, 3 cups of water, and 1/4 teaspoon of salt in a 2 quart pot (make sure it has a lid). Stir to combine. Set the heat to medium until it comes to a boil. Reduce to low, cover, and cook for 20 minutes. Do not lift the lid to check on it!
Meanwhile, prep the vegetables (wash and cut them), and set them aside. If using the Za'atar Roasted Carrots, those should be prepared ahead of time, since they take additional time.
Make the dressing (see recipe below).
Assemble the bowls: Divide the bulgur evenly between 4 bowls. Divide each type of vegetable (tomatoes, cucumbers, carrots, onion, leafy greens) into 4 portions, and place each one on top of the bulgur. Evenly divide the chickpeas between the 4 bowls.
Dress the bowls with the Tahini Dressing to taste.
For the Tahini Dressing:
Place all of the dressing ingredients in a pint Mason jar, or another similarly sized container with a lid. Shake vigorously for 30-60 seconds, or until well combined. The dressing will separate after a few minutes, so shake again just before serving.