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Equal parts crunchy, refreshing, hearty, and zesty, this easy bulgur bowl is the perfect weekday lunch when you need something healthy and flavorful to power you through the day. The chewy whole grain bulgur base is infused with bright lemon juice and aromatic parsley before being piled high with zucchini, chickpeas, cabbage, and cucumber. We went all out with vibrant green veggies in these bowls, but feel free to substitute any other fresh produce you have on hand to reap the antioxidant benefits of multi-colored veggies. All that’s left to do is drizzle the herbaceous Green Goddess Dressing on top, and dig in!
Tip: This recipe makes more of the Green Goddess Dressing than you need, but you can easily store it in the fridge for up to five days. Use it on additional grain bowls, salads, or as a zesty sandwich spread.
For more inspiration, check out these tasty ideas:
By Ellen Boeke,
Ingredients
- 5 oz. Yukon gold potato, peeled and chopped (1 cup)
- ½ cup + 2 tablespoons chopped fresh parsley
- ½ cup chopped chives
- ½ cup chopped basil
- ¼ cup chopped fresh dill
- ¼ cup raw cashews
- 3 tablespoons lemon juice
- 1 clove garlic
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 3 baby zucchini
- 1 cup cooked bulgur
- 2 tablespoons sliced scallion
- 1 teaspoon lemon zest
- ¾ cup cooked or canned no-salt-added chickpeas, rinsed and drained
- ¾ cup shredded napa cabbage
- ½ cup thinly sliced cucumber
Instructions
- For Green Goddess Dressing, in a small saucepan combine potatoes and 1 cup water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until tender. Do not drain. Let cool 10 minutes. Transfer potato and cooking water to a blender. Add ½ cup parsley, the chives, basil, dill, cashews, 2 tablespoons lemon juice, the garlic, and sea salt. Cover and blend until thick and creamy. Add water, 1 tablespoon at a time, and blend to desired consistency. Season to taste with freshly ground black pepper. Store in an airtight container until ready to use.
- Cut zucchini in half lengthwise. Place zucchini in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 2 to 3 minutes or until tender. Let cool.
- In a bowl stir together bulgur, scallions, lemon zest, the remaining 1 tablespoon lemon juice, and remaining 2 tablespoons parsley. Add zucchini, chickpeas, cabbage, and cucumber to bowl. Drizzle with ½ cup Green Goddess Dressing.
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