Bulgur with Roasted Vegetables, White Beans, and Arugula Salad
By Jessica RudolphPublished on September 5, 2023
Time
1 hour
Yield
Serves 4
Ingredients
10 ounces cherry tomatoes 1 red bell pepper, stemmed, seeded, and cut into ¾-inch pieces1 small red onion, cut into ¾-inch pieces½ cup extra-virgin olive oil, divided1¾ teaspoons table salt, divided, plus salt for cooking bulgur1 (15-ounce) can cannellini beans, rinsed1¼ cups medium-grind bulgur 1 tablespoon lemon juice 5 ounces (5 cups) baby arugula ¾ cup plain whole-milk Greek yogurt 2 tablespoons sambal oelek
Before You Begin
We like to serve these bowls topped with chopped pitted kalamata olives, but they’re also great with sliced avocado, crumbled feta cheese, torn fresh mozzarella cheese, or toasted nuts. For an even heartier meal, you can top these bowls with a fried or soft-cooked egg.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Toss tomatoes, bell pepper, onion, ¼ cup oil, and 1 teaspoon salt together on rimmed baking sheet. Roast until vegetables are softened and spotty brown, about 20 minutes. Stir in beans and roast until heated through, about 5 minutes.
- Meanwhile, bring 2 quarts water to boil in large saucepan. Add bulgur and 1 teaspoon salt. Reduce heat to medium-low and simmer until tender, 6 to 10 minutes. Drain bulgur in fine-mesh strainer and return to saucepan. Stir in 2 tablespoons oil and ¼ teaspoon salt.
- Whisk lemon juice, ¼ teaspoon salt, and remaining 2 tablespoons oil together in large bowl. Add arugula and toss to coat. Combine yogurt, sambal oelek, 3 tablespoons water, and remaining ¼ teaspoon salt in second bowl. Divide bulgur, roasted vegetable mixture, and arugula among individual bowls. Drizzle with yogurt mixture and serve.
Time
1 hourYield
Serves 4Ingredients
10 ounces cherry tomatoes
1 red bell pepper, stemmed, seeded, and cut into ¾-inch pieces
1 small red onion, cut into ¾-inch pieces
½ cup extra-virgin olive oil, divided
1¾ teaspoons table salt, divided, plus salt for cooking bulgur
1 (15-ounce) can cannellini beans, rinsed
1¼ cups medium-grind bulgur
1 tablespoon lemon juice
5 ounces (5 cups) baby arugula
¾ cup plain whole-milk Greek yogurt
2 tablespoons sambal oelek
Ingredients
10 ounces cherry tomatoes
1 red bell pepper, stemmed, seeded, and cut into ¾-inch pieces
1 small red onion, cut into ¾-inch pieces
½ cup extra-virgin olive oil, divided
1¾ teaspoons table salt, divided, plus salt for cooking bulgur
1 (15-ounce) can cannellini beans, rinsed
1¼ cups medium-grind bulgur
1 tablespoon lemon juice
5 ounces (5 cups) baby arugula
¾ cup plain whole-milk Greek yogurt
2 tablespoons sambal oelek
Ingredients
10 ounces cherry tomatoes
1 red bell pepper, stemmed, seeded, and cut into ¾-inch pieces
1 small red onion, cut into ¾-inch pieces
½ cup extra-virgin olive oil, divided
1¾ teaspoons table salt, divided, plus salt for cooking bulgur
1 (15-ounce) can cannellini beans, rinsed
1¼ cups medium-grind bulgur
1 tablespoon lemon juice
5 ounces (5 cups) baby arugula
¾ cup plain whole-milk Greek yogurt
2 tablespoons sambal oelek
Why This Recipe Works
We started with a hearty base of nutty bulgur and topped it with silky roasted vegetables and peppery arugula. Then we tied it all together with a spicy chile-flecked yogurt sauce.
Before You Begin
We like to serve these bowls topped with chopped pitted kalamata olives, but they’re also great with sliced avocado, crumbled feta cheese, torn fresh mozzarella cheese, or toasted nuts. For an even heartier meal, you can top these bowls with a fried or soft-cooked egg.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Toss tomatoes, bell pepper, onion, ¼ cup oil, and 1 teaspoon salt together on rimmed baking sheet. Roast until vegetables are softened and spotty brown, about 20 minutes. Stir in beans and roast until heated through, about 5 minutes.
- Meanwhile, bring 2 quarts water to boil in large saucepan. Add bulgur and 1 teaspoon salt. Reduce heat to medium-low and simmer until tender, 6 to 10 minutes. Drain bulgur in fine-mesh strainer and return to saucepan. Stir in 2 tablespoons oil and ¼ teaspoon salt.
- Whisk lemon juice, ¼ teaspoon salt, and remaining 2 tablespoons oil together in large bowl. Add arugula and toss to coat. Combine yogurt, sambal oelek, 3 tablespoons water, and remaining ¼ teaspoon salt in second bowl. Divide bulgur, roasted vegetable mixture, and arugula among individual bowls. Drizzle with yogurt mixture and serve.
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