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Fall Harvest Tabouli Power Bowl

Fall Harvest Tabouli Power Bowl

  • Author: Angelina
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 servings 1x
  • Category: Main

Description

A hearty and healthy bowl full of bulgur, chickpeas, and acorn squash. This Fall Harvest Tabouli Power Bowl is just what you need for a meatless lunch or dinner.


Scale

Ingredients

Tabouli

  • 1 cup bulgur
  • 1/2 red onion, chopped
  • 1/4 cup pine nuts, roasted
  • 1/2 cup fresh chopped mint, or 2 tsp dried mint
  • 1 tbsp lemon juice
  • 1 tbsp olive oil

Chickpeas

  • 1 can chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 cup parsley, chopped
  • 1 lemon zest
  • 1 tbsp lemon juice

Yogurt Sauce

  • 1/4 cup Greek yogurt
  • 1 tbsp tahini
  • 1 tbsp lemon juice
  • 1 acorn squash, seeded and cut into 1/2-in slices
  • 1 tbsp coconut oil
  • salt and pepper
  • 8 oz halloumi, cut into 1/4-in slices
  • 1 red bell pepper, thinly sliced
  • lemon wedges, to serve
  • paprika, optional

Instructions

Tabouli

  1. Bring 2 cups water to a boil. Stir in bulgur and cook until most of the water is absorbed, about 1 minute. Turn off heat, cover tightly and let it steam for 15 minutes.
  2. Once bulgur is cooked, stir in red onion, pine nuts, mint, lemon juice, olive oil, salt, and pepper.

Chickpeas

  1. Add olive oil to skillet and heat over medium heat. Add chickpeas and minced garlic and saute until fragrant. Remove from heat and stir in parsley, lemon zest, lemon juice, salt, and pepper.

Yogurt Sauce

  1. In a small bowl, combine yogurt, tahini, and lemon juice.
  2. Melt coconut oil in a skillet over medium heat. Add acorn squash in batches and cook about 4-5 minutes on each side, or until lightly golden. Season with salt and pepper.
  3. Once you cooked the squash, add halloumi slices to skillet and cook 2-3 minutes on each side.
  4. To assemble, add tabouli to bottom of bowl. Top with chickpeas, acorn squash, halloumi, red bell pepper, and a spoonful of yogurt sauce. Sprinkle lightly with paprika and serve with lemon wedges.

Notes

I use the same skillet for the chickpeas, squash, and halloumi. No need to use 3 different skillet!

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