This is it guys.

This recipe is what made me resurrect my good old blog! This bowl is deliciousssss!

I’ve been making this for lunches for months now and I still crave it. It’s healthy but so satisfying at the same time!

If you’re anything like me, you despise reheated meat and you love leafy green salads but they only fill you up for just about a New York minute. Trust me, this bowl is all you will ever need.

One thing before I let you got though. Don’t get lazy and boil/steam your veggies. Roast them. Your mouth will thank you!

Enjoy my lovelies!


Course: Lunch    Yield: 6 servings    Prep Time: 30 mins    Cook Time: 45 mins  


Ingredients

  • • 1 cup of bulgur (uncooked!)
  • • 2 cups of chicken bone broth (make your own)
  • • 1 can (14oz) of organic Chickpeas (make sure the only ingredients are chick peas and water, no additives ☺)
  • • 2 cups of organic kale, chopped
  • • 4 shallots (or one red onion), thinly sliced
  • • 1 medium sweet potato, cut in cubes of 1cm/0.5 in (keep skin!)
  • • 1 cauliflower head, cut in pieces that aren’t thicken than 1cm (I cut them in larger (not thicker!) pieces and them chop them after roasting them.
  • • ¼ + 1/8 cup of tahini paste
  • • ½ cup of water, depending on the thickness you want for the dressing
  • • 2 tbsp of the oil/sauce from the chipotle in adobo sauce cans (for heat)
  • • 1 garlic clove
  • • 1 lemon, juiced
  • • 1 tbsp of honey
  • • Goat cheese, crumbled (optional)
  • • Himalayan or Sea salt
  • • Extra virgin olive oil for veggies

Instructions

  1. Start your oven at 425F.
  2. Cut the cauliflower and sweet potatoes as described above, while keeping then in separate bowls.
  3. Place cauliflower on a cookie sheet layered with parchment paper. Place cauliflower in a uniform layer. Put about 3 to 4tbsp of olive oil in a bowl and lightly brush the florets. Salt and pepper florets.
  4. Put your cut sweet potatoes in a bowl. Drizzle about 2 tbsp of olive oil and thoroughly mix so that the olive oil is coating the sweet potatoes. We don’t want to drench them but lightly coat them to make a nice skin on the pieces.
  5. Place sweet potatoes on cookie sheets with parchment paper and distribute evenly so that there is only one layer of potatoes.
  6. Put both cookie sheets in the oven for 35-40 minutes, alternating their placement every 10 minutes, and flipping the cauliflowers and potatoes a few times as well.
  7. While the veggies are cooking, start cooking the bulgur.
  8. Place bulgur and chicken broth in pot. Bring to a boil, mix thoroughly, then bring heat down to med-low and cover for 12-14 minutes. Mix and let sit. If there is liquid left, drain.
  9. While the bulgur is cooking away, chop the shallots, cut in half and thinly sliced. In a pan, heat up about 1tbsp of olive oil. Cook the shallots until they are caramelized. Make sure to add a bit of salt at the start of the cooking, to help the onions release their water.(you may have to add a bit of olive oil as you go).
  10. Chop the kale and throw it in. Cook for 2 to 3 minutes, until lightly wilted. We want to keep some of the crunch ☺
  11. Once the veggies are done, (easily pushing a fork through the flesh), take them out of the oven, cut the cauliflower into bite size pieces and throw the sweet potatoes, cauliflower, onions, kale, drained chickpeas and bulgur in a big bowl. Mix well.
  12. Now, for the dressing, make sure you taste as you make it! This is super personal; I love my tahini dressing very lemony. The measurements are guidelines but please do your thing!
  13. In a food processor or blender, put the tahini paste, garlic clove, a pinch of salt, oil/sauce from adobo peppers, lemon juice and about ¼ cup of water and blend for about 30 seconds to a minute. I like my sauce a little bit on the runny side because I mix it in the bulgur mixture, but it’s up to you! Taste the sauce. If the flavours are too intense or the sauce isn’t liquid enough, add a bit of water and blend more. If you want more lemon, garlic, adobo sauce or tahini, go for it! Blend until you reach the desired consistency and flavour ☺
  14. Mix or drizzle sauce on bulgur mixture and crumble oat cheese on top if you want.
  15. Enjoy my lovelies!
  • Mike0Eggs

    sebelum ketemu fmc nikamtin profesor dulu yg hot ini