Kale-And-Chickpea Grain Bowl with Avocado Dressing

Healthy, Other, Vegetarian, Weeknight

Prep Time: 20 mins Cook Time: 101 Servings: Serves 4 Source:

Ingredients

1 cup boiling water

1/2 cup uncooked bulgur

2 (15-oz.) cans unsalted chickpeas, rinsed and drained

1 1/2 tablespoons canola oil

2 cups finely chopped carrots

4 cups chopped lacinato kale

1/2 cup vertically sliced shallots

1/2 cup fresh flat-leaf parsley leaves

3/4 teaspoon kosher salt, divided

1/2 teaspoon black pepper

1/2 avocado, peeled and pitted

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1 tablespoon water

1 tablespoon tahini (sesame seed paste), well stirred

1 garlic clove

1/4 teaspoon ground turmeric

Directions

Combine 1 cup boiling water and bulgur in a medium bowl. Let stand 10 minutes; drain well.

Pat chickpeas dry with paper towels. Heat canola oil in a large skillet over high. Add chickpeas and carrots; cook, stirring occasionally, until chickpeas are browned, about 6 minutes. Add kale; cover and cook until kale is slightly wilted and carrots are tender, about 2 minutes. Add chickpea mixture, shallots, parsley, 1/2 teaspoon salt, and pepper to bulgur; toss.

Process avocado, olive oil, juice, 1 tablespoon water, tahini, garlic, turmeric, and remaining 1/4 teaspoon salt in a food processor until smooth. Divide bulgur mixture among 4 bowls; drizzle evenly with avocado mixture.

Nutrition

Calories 520 Fat 20g Satfat 2g Unsat 16g Protein 18g Carbohydrates 68g Fiber 16g Sugars 7g Added sugars 0g Sodium 495mg Calcium 26% DV Potassium 26% DV