Go Back
Close up photo of the winter bulgar bowl

Winter Grain Bowl

This Winter grain bowl is delicious, hearty & ready in 30 minutes. It’s the perfect time to crank up the oven and whip up a batch of sweet roasted veggie, chewy whole grains for those icy-cold night-long wintery nights.
Prep Time 15 mins
Cook Time 30 mins
Course Dinner
Cuisine Mediterranean
Calories 475 kcal

Ingredients
  

  • 1 small whole head of cauliflower, chopped into florets
  • 1/2 butternut squash chopped into 1" cubes
  • 1/2 tsp turmeric, ground
  • 1/2 tsp cinnamon, ground
  • 1/2 tsp chilli flakes
  • 1 tsp cumin, ground
  • tbsp olive oil
  • cup coarse bulgar, cooked
  • cup chickpeas, cooked
  • 1/4 cup roasted almonds slices
  • 1/2 cup pomegranate seeds
  • 2 tbsp parsley
  • 1/2 tsp salt and pepper

Creamy Sumac Dressing

  • 1/2 cup Greek yogurt
  • 1/8 cup water
  • 1 Tbsp tahini
  • 1 large garlic clove mashed into a paste
  • 1 lemon juiced
  • 1 tbsp sumac
  • 1/2 tsp sea salt

Instructions
 

  • 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. Add water and mix. 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.

Notes

Try switching up the dressing with these vegan options: 
ORANGE HONEY DRESSING (originally used in the beets & labneh)
  • 3 tbsp raw apple cider vinegar
  • 4 tbsp olive oil
  • 2 tbsp honey
  • 1/4 tsp coriander seeds, lightly ground
  • 1 tbsp orange zest
  • 1 small garlic, finely diced or grated
  • 1/2 tsp sea salt
 
Sweet Tahini Dressing: (originally used this Roasted Cauliflower recipe) 
  • 1/8 cup tahini
  • ¼ cup fresh lemon juice
  • 1/3 cup olive oil
  • 2 tbsp honey
  • 3 tbsp red wine vinegar or white balsamic
  • 1 small garlic clove grated or pressed
  • 1 teaspoon sea salt
  • 1 tsp freshly cracked black pepper
Keyword bulgar, nourish bowl, winter grain bowl