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Vegan Broccoli and Bulgur Lunch Bowls

Vegan Broccoli and Bulgur Lunch Bowls

Vegan Broccoli and Bulgur Lunch Bowls - Hill Reeves
Vegan Broccoli and Bulgur Lunch Bowls - Hill Reeves
Vegan Broccoli and Bulgur Lunch Bowls - Hill Reeves
Vegan Broccoli and Bulgur Lunch Bowls - Hill Reeves

Tomorrow is my birthday, so I should be talking about cake but here I go talking about vegan bulgur bowls instead. I didn't have time to bake a cake this weekend because my lovely mother came for a semi-surprise visit so instead of baking, we did fun things like go for long walks through Prospect Park. (I did have time to make a big ol' batch of banana pudding though and it was deeeeelish. More on that soon.)

Back to the bulgur bowls. I often have reverse beach body syndrome. Instead of thinking uh oh, summer's coming, I should slim down! I think, wow, I ate soooo much ice cream and sooo many hot dogs this summer, I need to detox! So now that Labor Day has passed, I've been trying to cut back on all my burrito-filled lunches and Danish-filled breakfasts. My skin has never looked better and -- those urban legends about how eating better gives you more energy to get to the gym? Totally true.

Now the question is how long this can last.... I pawned off most of the banana pudding to Can, Mom, Rich and Dan. Buuut birthday cake....

I got this recipe from SMITTEN KITCHEN. I made some very small adjustments, so please check out her original work and give her some well-deserved love.

Vegan Broccoli and Bulgur Lunch Bowls

  • 1 cup bulgur
  • 2 cups water
  • salt, pepper
  • 2 sweet potatoes
  • 1 lb broccoli
  • 1/4 cup olive oil
  • 2 teaspoons sesame seeds
  • 1 Tablespoon fresh ginger
  • 1 clove garlic
  • 2 Tablespoons white miso paste
  • 2 Tablespoons tahini
  • 1 Tablespoon honey
  • 4 Tablespoons rice wine vinegar
  • 2 Tablespoons sesame oil
  • 2 Tablespoons olive oil

Cooking Directions

  1. Combine bulgur and water in a small saucepan. Season well and bring to a boil. Once boiling, reduce to simmer and cook until water is gone, about 10 minutes. Turn off heat, stir to fluff and set aside.
  2. Preheat oven to 400 degrees.
  3. Peel sweet potatoes and cut into 1/2 inch cubes. Cut florets off of broccoli into bite-sized portions. Using a vegetable peeler, peel broccoli stem well and then cut into 1/2 inch cubes. Combine sweet potatoes and broccoli in a large bowl. Season generously with salt and pepper. Pour 1/4 cup olive oil over the vegetables. Toss to coat and then spread onto baking sheet in a single layer. Bake for about 20 minutes, until edges crisp up and center of sweet potatoes is soft when pierced with a fork. You might want to toss veggies once halfway through cooking.
  4. For the dressing, start by giving ginger and garlic a good chop. Combine this with remaining ingredients (miso, tahini, honey, vinegar, oils) in a food processor and puree to combine.
  5. To serve, divide bulgur into four bowls. Top with 1/4 of the roasted veggies and 1/4 of the dressing. Finally, sprinkle with a good pinch of sesame seeds.
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