trendy + delicious + healthy wintery bowl food, it’s just the right time to crack up the oven and whip up a batch of roasted veggies, chewy whole grains for thought icy-cold night long winter night.
There’s nothing better than cozying up with This Winter bulgur bowl is the perfect winter night dinner with chewy bulgur, caramelized roasted spiced cauliflower, creamy butternut squash, and then topped with creamy sumac dressing, toasted chopped almonds and tart pomegranate seed to bring everything together.
This winter bowl of bliss is the perfect solution to HOW DO I EAT HEALTHY DURING WINTER while NOT eat a big bowl of leafy greens every night? That’s not to say I don’t loooovvve a good bowl of leafy greens cause that couldn’t be farther from the truth. But friend. Have you been to Canada Lately? It’s full-blown Tundra season here! Mountains of clean fluffy snow, quiet streets and dare I say it romantic, but its cold and only warm slightly indulgent food is on the must-have list.
Ingredients and Substitutions
- Cauliflower & Butternut Squash: Don’t feel limited by these veggies. You can also swap them for carrots and potatoes or any root veggie you have on hand.
- Bulgur: if you don’t have bulgur, that ok. Use brown rice, freekeh, farro, or wheat berries instead.
- Almonds: You can use any nut or seed in place of the almonds.
- Spices; turmeric, cinnamon and chilli are the spices I used in the recipe. However, If you’re going to switch the spices, stick to using warming spices like ginger, allspice, cumin and cardamon
- pomegranate seeds; this ingredient is completely optional; if you omit it, try adding cranberries for a sweet-tart flavour.
- Parsley: this simply for a garnish. However, adding extra greens is never a bad idea; try adding rocket or finely sliced kale for a different taste and texture.
- Olive oil: The oil is mainly used for roasting vegetables. Avocado oil is an adequate substitution.
- Yogurt Sumac Dressing: A delicious mixture of yogurt, tahini, sumac, garlic, lemon, and salt. You can also swap the creamy yogurt dressing for a vignette-style dressing for the salad. There are links in the recipe card for two other dressing you can use instead.
How To Make This Winter Bowl
- Preheat oven to 350ºF. Prepare two small baking sheets with parchment paper.
- Bake the butternut squash and spiced cauliflower. I’ve found baking the vegetables on separate baking sheets yielded the best results. However, they can be baked at the same time.
- Well, the Veggies are baking it’s a good time to cook the bulgur and whip up the yogurt sumac dressing.
- Once you’re finished with the veggies, bulgur, and dressing it’s a good time to get your garnishes in order and have them ready to go.
- Assemble the bowls by mixing the bulgur, chickpeas, and veggies together. Then drizzle with dressing and sprinkle on the garnishes.
For More Bowl Inspiration
- Dreamy roasted cauliflower bowl
- Roasted beets and lentils
- Roasted Vegetable bulgur pilaf (coming soon)
- 1 whole head of cauliflower, chopped into florets
- 1/2 butternut squash, peeled, cubed 1" pieces
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp chilli flaked
- 1 tsp cumin
- 11/2 cup cooked coarse bulgur
- 11/2 cup chickpeas, cooked
- 1/4 cup almonds, roasted, roughly chopped
- 1/2 cup pomegranate seeds
- 21/2 tbsp olive oil
- 2 tbsp parsley, finely chopped
- 1/2 tsp each of salt and pepper
- 1/2 cup yogurt
- 2 tbsp tahini
- 1 garlic clove mashed into a paste
- 1 lemon juiced
- 1 tbsp sumac
- 1/2 salt
- Preheat oven 425ºF. Prepare 2 large baking sheets with parchment paper.
- Bake Butternut Squash. Add the butternut squash to a prepared baking sheet, drizzle with 1 tbsp of olive oil and sprinkle with salt. Baked for 25 minutes, then flip the squash and continue for 20 minutes more or until softened with a slight crisp.
- Season the Cauliflower. In a large bowl, add the cauliflower, turmeric, cinnamon, chilli flakes, cumin and 11/2 tbsp of olive oil. Mix well. Add to a prepared baking sheet, bake for 30 minutes.
- Mix the Dressing. In a small bowl, add all of the dressing ingredients. The dressing should be the constancy of a ranch dressing; if you find the dressing is thick, add 1 tbsp of water until a thinner constancy is achieved.
- Assembling the Salad. In a large serving bowl, add the roasted cauliflower, butternut, bulgar and chickpeas. Gently mix everything.
- Serve. Drizzle the dressing on the bulgur bowl. Then top with almonds and pomegranates. Serve at room temperature.
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Amount Per Serving: Calories: 475Total Fat: 31gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 1mgSodium: 255mgCarbohydrates: 45gFiber: 12gSugar: 7gProtein: 11g