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Delicious bulgur salad with roasted vegetables and a tahini dressing

BULGUR ROASTED VEGETABLES SALAD

Changing the routine, going for some bulgur and a bunch of roasted vegetables. Sauce it with a delicious Tahini dressing (with a twist of orange and lemon). Bon appetit !
Category Main Dish, Side Dish
Keyword Dairy free, Plant-based, Vegan
Prep time 20 minutes
Cook time 40 minutes
Total time 1 hour

INGREDIENTS

BULGUR AND VEGETABLES SALAD

  • ½ red bell pepper
  • ½ yellow bell pepper
  • 1 orange bell pepper
  • 5-6 radishes, cut into 2
  • 5-6 Brussels sprouts, cut into 4
  • 1 tbsp coconut or olive oil
  • 1 garlic clove, grated
  • 1 tbsp fresh rosemary, chopped
  • 1 cup bulgur
  • 2 cups water
  • 1 garlic clove, unpeeled cut into half
  • Himalayan salt & freshly ground pepper to taste

DRESSING

  • 3 tbsp orange juice (fresh)
  • 1 tbsp lemon juice (fresh)
  • 2 tbsp tahini
  • 1 ½ tbsp apple cider vinegar
  • 1 tbsp agave nectar or maple syrup
  • 1 ½ tsp Dijon mustard
  • 1 tsp fresh ginger, grated
  • 1 tbsp water
  • Himalayan salt & freshly ground pepper to taste

INSTRUCTIONS

BULGUR AND VEGETABLES SALAD

  • Preheat the oven to 200°C (fan).
  • Cut the veggies, medium cubes. Put them into a lined baking tray, drizzle over coconut or olive oil, then grate 1 garlic clove on top of it. Add rosemary, salt and fresh ground pepper. Roast in the oven for 30-40 minutes or until soft.
  • Combine 1 cup of bulgur with 2 cups of water. Add 2 halves of a garlic clove. Bring it to a boil and cook for 10 minutes (or according to the directions on the packet). Set aside.
  • Add the roasted veggies to the bulgur and stir it well.

DRESSING

  • Blend all the ingredients together until fully smooth and creamy.
  • Add the dressing to taste and enjoy it right away! You can keep it in the fridge and eat it cold too.