Vegetarian Bowl with Bulgur, Asparagus and Lemon Yogurt Sauce

Looking for a nourishing, simple, and flavorful meal? This vegetarian bowl with bulgur, crispy chickpeas, and roasted asparagus is the perfect combination of crunch, creaminess, and freshness. In addition to being easy to make, this recipe is rich in fiber and protein to keep you energized throughout the day.

Servings: 3
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients

• 1 cup (250 ml) cooked bulgur
• 1 can (540 ml) chickpeas, rinsed, drained, and dried
• 2 garlic cloves, minced
• 10ml (2 tsp) ground coriander
• 10 ml (2 tsp) cumin
• 30 ml (2 tbsp) olive oil
• 1 bunch asparagus, ends trimmed
• ¾ cup (180 ml) plain 2% Greek yogurt
• Juice of half a lemon or 1 tbsp (15 ml) lemon juice
• A pinch of salt
• 2 tsp (10 ml) lemon zest (optional)
• ⅔ cup (83 g) cherry tomatoes
• ¼ cup chopped parsley (optional)

Preparation

1. Preheat oven to 400°F (200°C).
2. Cook the bulgur according to package instructions.
3. On a baking sheet, toss the chickpeas with minced garlic, ground coriander, cumin, and olive oil.
4. Roast in the oven for 30–35 minutes, or until the chickpeas are crispy.
5. With about 12 minutes left, add the asparagus to the baking sheet, stir everything together, and continue roasting.
6. In a small bowl, mix the Greek yogurt with lemon juice, salt, and lemon zest (if using).
7. To serve: assemble the cooked bulgur, chickpea and asparagus mixture, cherry tomatoes, and yogurt sauce in a bowl. Garnish with chopped parsley if desired.

For other vegetarian bowl recipes:

• Mediterranean Quinoa Bowl
• Vegan Hummus Bowl

Nutritional values per serving: 460 calories | 14g fat | 68g carbs | 14g fiber | 22g protein

By Magalie Deslauriers-Labbé, Dt.P

Vegetarian Bowl with Bulgur, Asparagus and Lemon Yogurt Sauce is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
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