Athlete Approved/ Lunch/ Main Dishes/ Salads/ Vegetarian

Fall Harvest Tabouli Power Bowls

Fall Harvest Tabouli Power Bowls

 

 A hearty and healthy bowl full of bulgur, chickpeas, and acorn squash. This Fall Harvest Tabouli Power Bowl is just what you need for a meatless lunch or dinner.

Fall Harvest Tabouli Power Bowl

Cooler temperatures have arrived in NYC. The leaves are changing colors and I have officially retired my summer wardrobe (which quickly regretted after today’s heat wave).

Why can’t you make up your mind, Mother Nature?

Two days ago, it was cold. Like sweater, boots, and a jacket cold. I was craving something hearty but healthy and this Fall Harvest Tabouli Power Bowl came to life.

Definitely autumn in a bowl && so perfect with a glass of rosé.

Fall Harvest Tabouli Power Bowl

Rosé has become everyone’s summer signature wine, but why not enjoy a pink glass of wine all year round? #roséallday

Provence, Fance is the country’s oldest wine producing region and hands-down the leader of the rosé wine industry. I mean, 89% of its production is devoted specifically to rosé.

The Provence Wine Council makes up 95% of Provence wine production. It is made up three appellations …

.. Côtes de Provence

.. Coteaux d’Aix-en-Provence

.. Coteaux Varois en Provence

Fall Harvest Tabouli Power Bowl

There are 16 MILLION bottles of Provence wines shipped to the U.S. yearly, and those numbers are only rising (you can thank millennials for that!).

Fall Harvest Tabouli Power Bowl

OK, back to this power bowl. It starts with a simple tabouli made with bulgur, red onion, pine nuts, mint, and lemon. Then, chickpeas are sautéed with garlic and lemon zest. A little bit of parsley is mixed in and this goes over the tabouli.

Fall Harvest Tabouli Power Bowl

Slices of acorn squash are sautéed in coconut oil until caramelized and then to make this whole thing EXTRA special, throw a few slices of halloumi cheese onto that skillet and let it sizzle for a couple of minutes on each side. If you guys have never tried halloumi before, please go out and find some. I don’t know if it is the Cypriot blood running through my veins, but this is seriously the ONLY cheese I eat. I’m not kidding. You will become addicted. Finally, top the bowl off with a spoonful of a simple yogurt tahini sauce and you are good to go!

Fall Harvest Tabouli Power Bowl

This Fall Harvest Tabouli Bowl will have you feel warm and cozy during chilly days.

Fall Harvest Tabouli Power Bowl
 
Prep time
Cook time
Total time
 
A hearty and healthy bowl full of bulgur, chickpeas, and acorn squash. This Fall Harvest Tabouli Power Bowl is just what you need for a meatless lunch or dinner.
Author:
Recipe type: Main
Serves: 4 servings
Ingredients
Tabouli
  • 1 cup bulgur
  • ½ red onion, chopped
  • ¼ cup pine nuts, roasted
  • ½ cup fresh chopped mint, or 2 tsp dried mint
  • 1 tbsp lemon juice
  • 1 tbsp olive oil

Chickpeas
  • 1 can chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • ½ cup parsley, chopped
  • 1 lemon zest
  • 1 tbsp lemon juice

Yogurt Sauce
  • ¼ cup Greek yogurt
  • 1 tbsp tahini
  • 1 tbsp lemon juice

  • 1 acorn squash, seeded and cut into ½-in slices
  • 1 tbsp coconut oil
  • salt and pepper
  • 8 oz halloumi, cut into ¼-in slices
  • 1 red bell pepper, thinly sliced
  • lemon wedges, to serve
  • paprika, optional
Instructions
Tabouli
  1. Bring 2 cups water to a boil. Stir in bulgur and cook until most of the water is absorbed, about 1 minute. Turn off heat, cover tightly and let it steam for 15 minutes.
  2. Once bulgur is cooked, stir in red onion, pine nuts, mint, lemon juice, olive oil, salt, and pepper.

Chickpeas
  1. Add olive oil to skillet and heat over medium heat. Add chickpeas and minced garlic and saute until fragrant. Remove from heat and stir in parsley, lemon zest, lemon juice, salt, and pepper.

Yogurt Sauce
  1. In a small bowl, combine yogurt, tahini, and lemon juice.

  2. Melt coconut oil in a skillet over medium heat. Add acorn squash in batches and cook about 4-5 minutes on each side, or until lightly golden. Season with salt and pepper.
  3. Once you cooked the squash, add halloumi slices to skillet and cook 2-3 minutes on each side.


  4. To assemble, add tabouli to bottom of bowl. Top with chickpeas, acorn squash, halloumi, red bell pepper, and a spoonful of yogurt sauce. Sprinkle lightly with paprika and serve with lemon wedges.
Notes
I use the same skillet for the chickpeas, squash, and halloumi. No need to use 3 different skillet!

 

 

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