This veggie-heavy bowl is loaded with crunch and color, thanks to crispy carrots, chickpeas, fresh kale and a vibrant avocado dressing. It also delivers more than 50% of your daily dose of fiber, which is key for weight loss, energy and healthy digestion. Bulgur, also called cracked wheat, is a quick-cooking whole grain. These bowls would be excellent make-ahead lunches. Pack the avocado mixture separately, adding a little water to thin it as needed.
Ingredients
- 1 cup boiling water
- ½ cup uncooked bulgur
- 2 (15-oz.) cans unsalted chickpeas (garbanzo beans), drained and rinsed
- 1 ½ tablespoons neutral oil, such as canola or avocado
- 2 cups finely chopped carrot
- 4 cups chopped lacinato kale
- ½ cup vertically sliced shallots
- ½ cup fresh flat-leaf parsley leaves
- ¾ teaspoon kosher salt, divided
- ½ teaspoon black pepper
- ½ avocado
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon water
- 1 tablespoon tahini (sesame seed paste), well stirred
- 1 clove garlic
- ¼ teaspoon ground turmeric
Directions
- Combine boiling water and bulgur in a medium bowl. Let stand 10 minutes; drain well.
- Pat chickpeas dry with paper towels. Heat canola oil in a large skillet over high heat. Add chickpeas and carrot; cook, stirring occasionally, until chickpeas are browned, about 6 minutes. Add kale; cover and cook until kale is slightly wilted and carrot is tender, about 2 minutes. Add chickpea mixture, shallots, parsley, 1/2 teaspoon salt and pepper to bulgur; toss.
- Place avocado, olive oil, juice, 1 tablespoon water, tahini, garlic, turmeric and remaining 1/4 teaspoon salt in a food processor and process until smooth. Spoon bulgur mixture into bowls; drizzle with avocado mixture.