Ingredients
The following ingredients have 2 Servings
- 1 cup cherry tomatoes, halved
- ½ teaspoon salt
- ½ teaspoon dried dill
- 1 teaspoon sugar
- 1 large sweet potato, peeled and cut into chunks
- 1 teaspoon chili powder
- ½ teaspoon salt
- 1 anchovy filet (in olive oil or jarred)
- 4 cloves minced garlic
- 5 ounces fresh baby spinach
- 1/3 cup prepared tahini
- ½ lemon, juiced
- ¼ cup water
- ½ teaspoon salt
- 1 cup bulgar, cooked to package directions and cooled slightly
- Sliced avocado (about ¼ avocado per person)
- Crumbled feta cheese
- Sliced scallions
- Toasted sesame seeds
- Olive oil, lemon wedges, salt
Instruction
- Roast the veggies: Preheat the oven to 375F. Arrange the tomatoes, salt, dill, and sugar on one side of a baking sheet. Arrange the sweet potato cubes, salt, and chili powder on the other half (or bake on two separate sheets, of course). Drizzle everything with olive oil. Roast for 25 minutes, then remove the tomatoes from the pan. Flip the sweet potatoes, and roast for ten minutes more. Remove from the oven to rest while you prepare the rest of the ingredients.
- Make the dressing: Combine the tahini, lemon juice, water, and salt in a jar or small dish. Shake or stir until smooth. Taste, and add more salt or lemon juice to your preference.
- Sauté the spinach: Heat a drizzle of olive oil in a skillet over medium heat. Add the anchovy filet (skip if vegetarian, but I PROMISE it doesn’t taste fishy when cooked) and the garlic and stir for one minute. When the garlic is fragrant, add the spinach and toss for one or two minutes until the spinach is barely wilted. Taste, and add more salt if you’d like.
- Build the bowls: Layer the bulger with portions of sweet potato, tomatoes, spinach, and avocado. Drizzle with a bit of tahini dressing. Top everything with crumbled feta, sliced scallions, and sesame seeds. Sprinkle with lemon juice and extra salt, if desired.
- GO. TO. TOWN.
