Go Back
+ servings
Fall Harvest Tabouli Power Bowl

Fall Harvest Tabouli Power Bowl

Angelina
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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main
Servings 4 servings

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

  • 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.
  • Once bulgur is cooked, stir in red onion, pine nuts, mint, lemon juice, olive oil, salt, and pepper.

Chickpeas

  • 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

  • In a small bowl, combine yogurt, tahini, and lemon juice.
  • 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.
  • Once you cooked the squash, add halloumi slices to skillet and cook 2-3 minutes on each side.
  • 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!
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram