Bulgur Wheat and Chickpea Power Bowl
A hearty bowl of bulgur wheat, chickpeas, roasted sweet potatoes, and spinach, dressed with a tahini-lemon sauce and topped with pomegranate seeds. This Middle Eastern-inspired vegetarian recipe, ready in about 55 minutes, pairs bulgur wheat, chickpeas, sweet potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup uncooked bulgur wheat
- 1 can (15 oz) drained chickpeas
- 1 medium cubed sweet potato
- 2 cups fresh spinach
- 2 tbsp tahini
- 2 tbsp lemon juice
- 2 cloves minced garlic
- 1 tbsp olive oil
- 1/4 cup pomegranate seeds
- 1/2 tsp salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 400°F. Toss sweet potato cubes with 1 tsp olive oil and 1/4 tsp salt. Roast for 25-30 minutes until tender and golden.
- Step 2: Cook bulgur wheat in boiling salted water for 10 minutes. Drain and set aside.
- Step 3: In a small bowl, whisk tahini, lemon juice, garlic, and 1/2 tsp water until smooth. Add 1 tbsp olive oil and whisk again.
- Step 4: In a large bowl, combine cooked bulgur, chickpeas, roasted sweet potato, and spinach. Drizzle with tahini-lemon sauce and toss to coat.
- Step 5: Garnish with pomegranate seeds and a sprinkle of salt. Serve immediately.
