All Recipes - Roasted Kabocha and Bulgur Bowl with Lemon-Tahini Dressing

Roasted Kabocha and Bulgur Bowl with Lemon-Tahini Dressing



This Roasted Kabocha and Bulgur Bowl with Lemon-Tahini Dressing brings together festive colors and nourishing ingredients for a meal that feels as joyful as it is wholesome. With deep orange roasted kabocha, crisp green cucumber, and ruby red pomegranate seeds, it's a beautiful dish that evokes the spirit of the holidays—yet it's simple and satisfying enough to enjoy any time of year. Packed with fiber-rich bulgur, chickpeas, and a bright lemon-tahini drizzle, it’s a cozy, plant-powered bowl that’s perfect for winter gatherings or everyday nourishment.

Roasted Kabocha and Bulgur Bowl with Lemon-Tahini Dressing

Servings: 4

Ingredients

For the Lemon-Tahini Dressing

  • lemon juice, from one lemon
  • 1 tbsp olive oil
  • 1 tsp maple syrup
  • 1 clove garlic, minced
  • salt, to taste
  • pepper, to taste
  • 2 tbsp water, to thin
  • 2 tbsp tahini

For the roasted kabocha

  • 1 small Kabocha squash
  • 1 tbsp olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp pepper
  • salt, pinch

For fresh toppings

  • 1 cucumber, thinly sliced
  • 1/4 cup pomegranate seeds
  • 1/4 cup sunflower seeds, toasted

For the Bulgur Base

  • 1 cup bulgur
  • 2 cups vegetable broth
  • 1/2 tsp garlic powder
  • 2 cups cooked chickpeas
  • 1 tsp lemon zest
  • 1/4 cups parsley, chopped

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Place the whole kabocha squash on a baking sheet and roast for 40-50 minutes, until fork-tender.
  3. Let cool, cut in half, scoop out seeds, and slice. Trim off any bad spots.
  4. Optionally, place slices on a baking sheet lined with parchment paper. Drizzle with olive oil, then sprinkle with cumin, coriander, salt & black pepper. Then return to oven for 10 more minutes for extra caramelization.
  5. Cook the Bulgur: In a pot, bring vegetable broth to a boil, then stir in bulgur. Cover and simmer for 10 minutes, then fluff with a fork. Watch carefully so it does not burn.
  6. Stir in chickpeas, garlic powder, lemon zest and parsley.
  7. Make the Lemon-Tahini Dressing: Whisk together tahini, lemon juice, olive oil, garlic, maple syrup, and water until smooth.
  8. Assemble the Bowls: Divide the bulgur mixture among bowls.
  9. Top with roasted kabocha slices, cucumbers, pomegranate seeds, and sunflower seeds.
  10. Drizzle with lemon-tahini dressing and enjoy!


Published: Apr 15, 2025