Ingredients
Directions
Cook the bulgur: Add the bulgar, vegetable broth, cumin, cinnamon, onion powder, salt (if using), and lemon zest to a stovetop pot. Bring to a boil then simmer, cover, and cook for approximately 10 minutes until the bulgur is tender and all or most of the liquid is absorbed. (See Chef’s Notes)
Meanwhile, make the dressing: In a food processor, combine all the dressing ingredients except the cilantro. Puree until smooth. Add the cilantro, if using, to the smooth mixture, pulse a few times, and set aside. Note: the dressing is delicious without the cilantro as well if you’d prefer to omit it.
Prepare your spinach: If you’d like your spinach slightly cooked then add it to a colander. Once the bulgur is finished cooking, transfer it to the spinach in the colander (just in case there is liquid left with your bulgur) and stir until the spinach is tender. If you prefer your spinach raw then skip this step and add the spinach with the other bowl ingredients in step 3.
Assemble your bowl: Divide the bulgur and spinach between two bowls as well as the corn, chickpeas and red onion.
Drizzle the desired amount of dressing on top of each bowl.
Top with cranberries, mint and pistachios, if using.
Chef's Notes
Substitutions
Instead of Moroccan Chickpeas, skip the baking and just use cooked or BPA-free canned and drained chickpeas.
In place of lemon juice and lemon zest for the bulgur, use organic orange zest and juice.
Substitute cilantro in place of mint or parsley.
Substitute raisins in place of cranberries.
For the onion, use yellow or white in place of red.
Type of orange
We used a juicy and seedless Navel orange for the dressing. Using a sweet orange with no seeds would be ideal since you’re blending the whole orange.
Nut-free
Use sunflower or pumpkin seeds in place of pistachios.
Gluten-free
Use quinoa or millet in place of bulgur wheat.
What is Bulgur and Which Type to Purchase
Bulgur is made by cooking the entire wheat kernel, drying it and chopping it in smaller pieces. (Since it’s wheat, it’s not gluten-free). It comes in four different sizes: fine, medium, coarse and extra coarse. Depending on the size you find in the store, you may need more time cooking until tender.
Prep Ahead
Make the bulgur ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Make the dressing ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Make the Moroccan Chickpeas ahead of time and store in an airtight container in a cool dark place for up to 3 days.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Cook the bulgur: Add the bulgar, vegetable broth, cumin, cinnamon, onion powder, salt (if using), and lemon zest to a stovetop pot. Bring to a boil then simmer, cover, and cook for approximately 10 minutes until the bulgur is tender and all or most of the liquid is absorbed. (See Chef’s Notes)
Meanwhile, make the dressing: In a food processor, combine all the dressing ingredients except the cilantro. Puree until smooth. Add the cilantro, if using, to the smooth mixture, pulse a few times, and set aside. Note: the dressing is delicious without the cilantro as well if you’d prefer to omit it.
Prepare your spinach: If you’d like your spinach slightly cooked then add it to a colander. Once the bulgur is finished cooking, transfer it to the spinach in the colander (just in case there is liquid left with your bulgur) and stir until the spinach is tender. If you prefer your spinach raw then skip this step and add the spinach with the other bowl ingredients in step 3.
Assemble your bowl: Divide the bulgur and spinach between two bowls as well as the corn, chickpeas and red onion.
Drizzle the desired amount of dressing on top of each bowl.
Top with cranberries, mint and pistachios, if using.
