Sweet Potato Grain Bowls with Green Tahini Sauce

Method6 steps

1. 1

   Step 1: Add the uncooked bulgur (1 cup) to a sauce pot and place it over medium heat. Cook and stir the dry bulgur over medium heat for 2-3 minutes, or until it smells toasty or nutty, then remove it from the heat. Add two cups of water, stir to combine, place a lid on top, then bring it to a boil over high heat. Once it reaches a boil, turn the heat down to low and let it simmer for about 12 minutes with the lid in place. Turn the heat off and let the bulgur rest for 5 minutes.

   Simmer bulgur · 12 minUses 1 cup uncooked bulgur · 2 cups water, for cooking bulgur

2. 2

   Step 2: Remove the lid from the pot and fluff the bulgur with a fork. Allow the bulgur to cool (I like to place it in the refrigerator without a lid to cool quickly and dry slightly).

   Uses Cooked rested bulgur

3. 3

   Step 3: While the bulgur is simmering, preheat the oven to 400ºF. Peel and dice the sweet potatoes (2 lb) into 3/4-inch cubes. Place the cubed sweet potatoes on a large baking sheet and drizzle with olive oil (2 Tbsp). Add a pinch of salt and pepper, then toss the cubes until they are coated with oil. Roast the sweet potatoes in the preheated oven for 20 minutes, give them a stir, then roast for an additional 10 minutes or until they are soft and slightly browned on the edges.

   Roast 20 minutes, stir, then roast 10 minutes more until tender · 20 minUses 2 lb sweet potatoes · 2 Tbsp olive oil · 1 pinch salt, for potatoes · 1 pinch black pepper, for potatoes

4. 4

   Step 4: While the potatoes roast, blend the tahini (1/3 cup), 1/3 cup water, lemon juice (1/4 cup), garlic (1 clove), cumin (1/2 tsp), cayenne, sauce salt (1/2 tsp), cilantro (1 cup) and parsley (1 cup) until the herbs are finely chopped and the sauce is light green. Taste and add a little extra salt if needed.

   Uses 1/3 cup tahini · 1/3 cup water, for tahini sauce · 1/4 cup lemon juice · 1 clove garlic · 1/2 tsp ground cumin · 1/4 tsp cayenne pepper · 1/2 tsp salt, for tahini sauce · 1 cup fresh cilantro, loosely packed

5. 5

   Step 5: Slice the avocado (1) and jalapeño (1). Rinse and drain the black beans.

   Uses 1 15-oz. can black beans · 1 avocado · 1 jalapeño

6. 6

   Step 6: To assemble the bowls, place 3/4-1 cup cooked and cooled bulgur in each bowl. Divide the sweet potatoes, black beans, avocado, and jalapeño even among the bowls. Sprinkle about 1 Tbsp pepitas over each bowl, then drizzle the green tahini sauce over everything. Be generous with the green tahini sauce as it is responsible for much of the flavor in this dish. If meal prepping, keep the green tahini sauce separate until just before serving.

   Uses Cooked cooled bulgur · Roasted sweet potatoes · Drained beans and sliced avocado/jalapeño · 1/4 cup pepitas · Green tahini sauce