Chickpea & Bulgur Bowl

Welcome to Assembled’s second newsletter!

Thank you to everyone for the lovely words of support on Assembled’s first newsletter last week! I loved hearing the feedback. A special shout out to baby Frankie who loved the green juice!

Today’s recipe is a Chickpea & Bulgur Bowl with a creamy mint and dill yogurt sauce! Bulgur is a great substitute for other grains since it is so rich in fiber and great for your heart health!

The following ingredients are needed for this recipe

2 cups of bulgur

2 cups of spinach

1 cup of kale

1 can of chickpeas

1 diced red pepper 1 avocado

1 cucumber1 sweet potato3-4 mint leaves

1/3 cup of dill

1.5 cups of Greek yogurt

Olive oil and white vinegar

Instructions:

Bulgur:

Cook the bulgur as instructed on the package

Vegetables:

Steam the kale, red peppers, and spinach together

Chickpeas and sweet potatoes:

Cut the sweet potatoes into small cubes. Separately, season the chickpeas and sweet potato with salt, pepper, paprika, and olive oil. Put the sweet potatoes in the oven at 350 degrees until the sweet potatoes are crispy. Sauté the seasoned chickpeas for a 5-8 minutes on low to medium heat.

Dressing:

Blend the yogurt, mint leaves, dill, 1/4 cup of olive oil, 1/8 cup of white vinegar (or more if you’d like), and salt and pepper to taste

Last Step:

Combine all the ingredients together and mix with the dressing. Cut up the avocado and cucumber to add on top. Tip: I definitely recommend adding hot sauce to this for some heat!

I hope you enjoy! Go Lions…..rawr!