This is such an easy meal and works with almost any vegetable. It was the first thing we ever sold at our Farmer's Market stall when we opened in 2017.
If you've perused our recipes a bit, you might have noticed we love a grain bowl. This is the most basic form of it. Bulgur is hearty and nutty and tastes great. Use this for a quick healthy lunch to make sure you're getting in those servings of whole grains and veg.
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01.
Preheat oven to 425℉.
02.
Prep the vegegetables. Chop carrots in half length-wise and width-wise (you want large sticks). Peel sweet potato and cut into 1 inch chunks.
03.
Toss carrots and sweet potatoes in olive oil with about 1 tsp of salt and arrange them on a baking sheet. Roast for 25 minutes.
04.
While the vegetables are roasting, bring 2 cups of water to a boil with 1 tsp of vegetable bouillon. Heat a skillet or frying pan over medium heat. Toast bulgur and cumin, tossing frequently, until it smells nutty.
05.
Add bulgur to the boiling water. Boil for about 12 minutes until the water is absorbed. Cover with a cloth until ready to serve.
06.
Heat the skillet or pan you used to toast the bulgur over medium. Add almonds, tossing frequently, until toasted (careful not to burn them). You can also toast big batches in the oven and keep them around for later!
07.
Mix a big spoonful tahini with a squeeze of lemon juice, 1/4 cup of water (Don't be afraid to eyeball this! You just want to make the tahini pourable), a pinch of salt and a crack of pepper.
08.
Mix a big spoonful of tahini with a squeeze of lemon juice, 1/4 cup of water, a pinch of salt and a crack of pepper. Don't be afraid to eyeball this, you just want to make the tahini pourable.
09.
Divide cooked bulgur between two bowls. Top with roasted vegetables and sprinkle toasted almonds overtop. Finish with cilantro and tahini sauce.
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