Lenten Bowls with Bulgur Wheat, Beluga Lentils, Roast Veggies and Honey Tahini Dressing

Categories : appetizers & savoury snacks, lent, main dishes, potatoes & vegetables, pulses & grains, Recipes, soups & salads, vegetarian or vegan

A variation of the Buddha Bowl, these healthy Lenten bowls with bulgur wheat, roast cauliflower, sweet potato, carrots and beluga lentils, are full of delicious flavours and nutritious ingredients. The tahini, honey and orange dressing is rich, creamy and intensely satisfying. Swap the honey for a suitable syrup and you have yourself a vegan Buddha Bowl.

Lenten Bowls with Bulgur Wheat, Beluga Lentils, Roast Veggies and Honey Tahini Dressing www.thefoodiecorner.gr Photo description: A side view of one of the bowls against a dark background. A second bowl is barely visible behind the first, as well as a small bowl of dressing.

When you work from home, people think it must be easy for you to maintain a healthy eating pattern with home-cooked nutritious food. In fact, and I think others can probably relate, I even thought that myself in the beginning. It’s not true. A heavy work load combined with easy access to the biscuit tin means breakfast and lunch consist of chocolate biscuits dunked in tea.

Unless, you can find a few minutes at the beginning of the week to prep a big batch of ingredients for Buddha Bowls. Or any variation of them. Like this bowl with bulgur wheat, beluga lentils and roast vegetables. I’ve called it a Lenten Bowl because, well we are in the middle of Lent here in Greece, and also, it’s not quite a Buddha Bowl because it’s not vegan. For the dressing I’ve used a tahini spread with added honey. But it’s super easy to switch this for regular tahini and add some agave or maple syrup instead.

Lenten Bowls with Bulgur Wheat, Beluga Lentils, Roast Veggies and Honey Tahini Dressing www.thefoodiecorner.gr Photo description: A baking sheet with three rows of cubed roasted vegetables, cauliflower, carrots and sweet potatoes. In the top left corner a small bowl of dressing.

I really enjoyed having these bowls on hand. You can either keep the ingredients separate and just throw them together when you fancy a tasty lunch, or mix the bulgur wheat, lentils and veggies with the dressing and then just add salad leaves when it’s time to eat. I opted for the latter, of course, since it’s the quickest. To be honest I think it’s tastier too, as the wheat has time to soak up flavour from the dressing.

Lenten Bowls with Bulgur Wheat, Beluga Lentils, Roast Veggies and Honey Tahini Dressing www.thefoodiecorner.gr Photo description: A close view of one of the bowls filled with the ingredients side by side. Green salad leaves, carrots, cauliflower, sweet potato, bulgur wheat and lentils in the centre.

Give it a go. Soak some bulgur wheat, boil some lentils and roast up some veggies. Cauliflower is still around here (it will be going out of season in a month or so), and sweet potato and carrots are always easy to find. If you prefer other veggies feel free to experiment, bowls are meant to be made with whatever catches your fancy. However, I do suggest you try this combo at some point because it’s incredibly tasty. Roast cauliflower is the best.

Lenten Bowls with Bulgur Wheat, Beluga Lentils, Roast Veggies and Honey Tahini Dressing www.thefoodiecorner.gr Photo description: Three filled bowls arranged around the small bowl of dressing. Between them some orange and lemon wedges.

Ingredients

1/2 a lemon, juice of
150gr bulgur wheat
600gr cauliflower, weight after prep, cut into bite sized florets
400gr sweet potato, weight after prep, cubed into bite sized pieces
300gr carrots, weight after prep, sliced
60ml sesame oil (I used a virgin sesame oil, not toasted) or olive oil
50gr Beluga lentils
1/2 an onion, small
1 bay leaf
1/4 tsp salt
mixed green salad leaves (I used a mix of spinach, rocket, lettuce and baby beetroot leaves)

For the tahini dressing
5 Tbs tahini with honey, ready mixed (or about 4 Tbs tahini + 1 Tbs honey or other syrup – adjust to taste, it should be quite sweet)
3 Tbs orange juice, freshly squeezed
2 Tbs lemon juice, freshly squeezed
2 Tbs virgin sesame oil (not toasted) or olive oil
2 Tbs water
1/2 tsp mustard, mild
1/2 tsp thyme, dried
1/2 tsp salt
1/4 tsp chilli flakes
1/4 tsp lemon pepper (or freshly cracked pepper)

Step 1

Mix the juice from half a lemon in a large bowl with plenty of fresh water, add the bulgur wheat and soak overnight in the fridge. Drain the wheat using a fine mesh sieve or a colander lined with tulle or muslin. If necessary fold up the corners of the tulle to create a pouch, and squeeze with your hands to help get rid of excess water. The bulgur wheat should be quite dry.

Step 2

Combine the cauliflower, sweet potato and carrots in a large bowl and add the sesame oil. Mix with your hands to coat everything and spread the veggies on a large baking sheet (they shouldn’t be crowded). Roast in a preheated oven at 160C (fan) for about 30 minutes or until the cauliflower browns a bit and all the veggies are soft.

Step 3

Boil the beluga lentils in water with the onion (leave it in one piece in order to remove easily), bay leaf and salt, for about 18-20 minutes or according to the instructions on the packet. Drain and set aside.

Step 4

To make the dressing combine all the ingredients in a clean jam jar and shake well.

Step 5

Assemble your bowls starting with some salad leaves, then adding bulgur wheat, veggies, lentils and dressing. If you’re not trying to impress anyone just mix all the ingredients in a big bowl and then serve with salad leaves. Not as pretty but so much more practical, let’s be honest!

Notes:
The veggies in the photo are separated, but that was just for styling purposes. It’s way easier to mix them before roasting.
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The Greek version of this post is sponsored. All opinions are my own.