Here's my version of a delicious and healthy grain bowl recipe from Cooking Light magazine. Cooking Light gave credit to Adam Hickman for the original, and I left his sauce as originally published except...I doubled it! It's the crowning glory of this bowl recipe.
Ingredients:
2 c. boiling
water
1 c.
uncooked bulgur
1 t. salt,
divided
2 15-oz cans
chickpeas, rinsed and drained
1.5 T.
canola oil
2 cups
finely chopped carrots (I use the bagged, pre-shredded carrots.)
½ c. sliced
shallots or white parts of scallions
2 bunches lacinato kale, de-stemmed and chopped (I am sure other kale varieties would work
fine, too.)
½ t. freshly
ground black pepper
1 avocado,
peeled and pitted
3 T. extra
virgin olive oil
Juice of 1
lemon
2 T. tahini
2 cloves
garlic, peeled
½ t. ground
turmeric
½ c. flat
leaf parsley, chopped (or more, to taste)
Method:
Mix the
boiling water, bulgur, and ¼ t. salt in a medium bowl, and allow to stand until
the bulgur is chewy, about 15-20 minutes.
When chewy consistency is reached, drain off any excess water.
In a large,
deep-sided skillet with a lid, add the chickpeas and lightly dry them over
medium-high heat, about 3-4 minutes. Add
the canola oil, carrots, and shallots (or scallions), and sauté about 5 minutes. Add the kale, cover, and cook until the kale
is slightly wilted and carrots are tender, about 3 minutes. Uncover and remove from heat. Stir in ½ t. salt and the black pepper.
Process the avocado,
olive oil, lemon juice, tahini, garlic, turmeric, 2 T. water, and remaining ¼ t.
salt in a blender or food processor until smooth. Additional water can be added 1 T. at a time
if needed to bring the avocado sauce to the desired consistency.
Stir the
parsley into the kale mixture. Divide
the bulgur between 4 wide, shallow bowls.
Top with the veggie mixture and drizzle with the avocado dressing. Serves 4.
No comments:
Post a Comment