Nutrient-packed Mediterranean bowl featuring roasted vegetables, pistachio bulgur, and tahini dressing ideal for weekly meal prep.
# What You'll Need:
→ Bulgur Pilaf
01 - 1 cup bulgur wheat
02 - 2 cups vegetable broth
03 - 1/2 cup shelled pistachios, roughly chopped
04 - 2 tablespoons olive oil
05 - 1 small shallot, finely chopped
06 - 1/2 teaspoon ground cumin
07 - Salt and black pepper to taste
→ Roasted Vegetables
08 - 1 medium eggplant, cut into 1-inch cubes
09 - 1 medium zucchini, sliced into half-moons
10 - 1 red bell pepper, cut into strips
11 - 2 tablespoons olive oil
12 - 1/2 teaspoon smoked paprika
13 - Salt and black pepper to taste
→ Kale & Chickpeas
14 - 4 cups kale, stems removed, torn into bite-sized pieces
15 - 1 cup cooked chickpeas, drained and rinsed
16 - 1 tablespoon olive oil
17 - Pinch of salt
→ Tahini Dressing
18 - 1/3 cup tahini
19 - Juice of 1 lemon
20 - 1 garlic clove, minced
21 - 2 tablespoons water, plus more as needed
22 - 1 tablespoon maple syrup or honey
23 - Salt to taste
# How To Make It:
01 - Set oven temperature to 425°F and allow to fully preheat.
02 - Toss eggplant, zucchini, and bell pepper with olive oil, smoked paprika, salt, and pepper. Distribute on a baking sheet and roast for 25 to 30 minutes, stirring halfway through, until vegetables are golden and tender.
03 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté shallot until translucent. Add bulgur and cumin, toasting for 1 minute. Pour in vegetable broth, bring to a boil, then cover and reduce heat to low. Simmer for 12 to 15 minutes until liquid is absorbed. Fluff with a fork, fold in pistachios, and season to taste.
04 - Steam kale for 2 to 3 minutes until lightly wilted, or sauté in 1 tablespoon olive oil with a pinch of salt for 3 to 4 minutes. Set aside.
05 - Heat chickpeas in a small skillet with a drizzle of olive oil and a pinch of salt for 2 to 3 minutes.
06 - Whisk together tahini, lemon juice, minced garlic, maple syrup or honey, and salt. Gradually add water while whisking until dressing reaches smooth, pourable consistency.
07 - Divide bulgur pilaf among meal prep containers or serving bowls. Arrange roasted vegetables, steamed kale, and warmed chickpeas on top. Drizzle generously with tahini dressing.
