Tahini-Chickpea-Pistachio Bowls
Servings
6people
Servings
6people
Ingredients
  • For the Pickled Red Onions
  • 2cups water
  • ½cup red wine vinegar
  • 2teaspoons salt
  • 2teaspoons agave syrup
  • 2cups thinly sliced red onions
  • For the Tahini cream
  • ½cup tahini
  • 6 tablespoons fresh lemon juice
  • ¼cup water
  • 1tablespoon ground cumin
  • 1teaspoon ground black pepper
  • ½teaspoon salt
  • For the Bowls
  • 1pound cauliflower, cut into small florets
  • 4cups ¾-inch sweet potato cubes (2 medium)
  • 3tablespoons olive oil
  • 1tablespoon yellow curry powder
  • ½teaspoon dried thyme
  • 2cups cold water
  • 1cup dry quick-cooking bulgur (TRY: Bob’s Red Mill)
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • ⅓ cup pitted and chopped kalamata olives
  • ½cup cup shelled, roasted pistachios
  • ½cup fresh flat-leaf parsley
Instructions
  1. The night before serving, prepare Pickled Red Onions: In a saucepan over high heat, bring water, vinegar, salt and agave syrup to a boil. Remove from heat, and stir in sliced red onions. Let mixture cool to room temperature; then refrigerate overnight.
  2. Preheat oven to 400°. Prepare Tahini Cream: In a blender, combine all Tahini Cream ingredients; blend until smooth, and refrigerate until ready to use.
  3. In a large bowl, toss cauliflower florets and sweet potato cubes with oil, curry powder and thyme. Spread vegetables in a single layer on a baking sheet with no edges. Roast cauliflower and sweet potatoes for 30–40 minutes, stirring every 8–10 minutes, until tender and browned.
  4. In a pot over medium-high heat, bring 2 cups water and bulgur to a boil. Cover, and simmer for 12 minutes or until bulgur is tender. If bulgur is soggy after 12 minutes, reduce heat to low and cook 1–2 minutes more. Remove pot from heat, and stir in chickpeas and olives.
  5. To serve, divide bulgur mixture among bowls. Top with roasted cauliflower, sweet potatoes and Pickled Red Onions. Serve with a generous dollop of Tahini Cream, and garnish bowls with pistachios and parsley.
Recipe Notes
Nutrition Facts
Tahini-Chickpea-Pistachio Bowls
Amount Per Serving
Calories 112505 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 3g 15%
Polyunsaturated Fat 7g
Monounsaturated Fat 11g
Sodium 641mg 27%
Total Carbohydrates 66g 22%
Dietary Fiber 14g 56%
Sugars 7g
Protein 16g 32%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING (1½ cups): 505 cal, 21g fat (11g mono, 7g poly, 3g sat), 0mg chol, 641mg sodium, 66g carb (14g fiber, 7g sugars), 16g protein