Harissa Spiced Bulgur Bowls with Sirloin Steak, Hummus &Amp; Cucumber Tomato Salad

These vibrant Mediterranean bowls are a feast for the senses. Tender sirloin steak meets harissa-spiced bulgur, crispy roasted chickpeas and a refreshing cucumber tomato salad, all brought together with creamy hummus and a smoky red pepper crema. Every bite is a balance of textures and bold flavors.

Perfect for a quick weeknight dinner, this recipe is as nourishing as it is delicious. The combination of warm spices, fresh vegetables and creamy sauces makes it a satisfying meal that will become a regular in your rotation.

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Ingredients

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

4 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 ounce Green Goddess DressingView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Peel, quarter and cut three-quarters of the onion into ½-inch-thick wedges (reserve remaining onion for later). Drain and rinse chickpeas; thoroughly pat dry with paper towels.
2. Toss onion wedges and chickpeas on a baking sheet with a drizzle of oil, 1 tsp harissa powder and salt. Roast on top rack until onion is softened and chickpeas are lightly browned, 18-20 minutes. (For 4 servings, divide between two sheets and roast on top and middle racks.)
3. Meanwhile, in a small pot, combine bulgur, 1 cup water, ½ tsp harissa powder and salt. Bring to a boil, then cover and reduce to a low simmer. Cook until water is absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat until ready to serve.
4. While bulgur cooks, trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Halve tomatoes. Very thinly slice remaining onion. Pick and roughly chop dill fronds. In a medium bowl, toss together cucumber, tomatoes, sliced onion, half the dill and half the dressing; season with salt and pepper.
5. Place hummus in a small bowl. Stir in a pinch of harissa powder. Taste and add more if desired.
6. Drain any excess water from bulgur; fluff with a fork. Stir in remaining dressing. Season with salt and pepper. Divide bulgur between bowls. Using the back of a spoon, spread hummus on one side of each bowl. Arrange roasted onion and chickpeas and cucumber tomato salad on top of bulgur. Drizzle with red pepper crema and sprinkle with remaining dill. Serve.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with quinoa, couscous or farro. Adjust cooking time and liquid accordingly.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat bulgur and steak gently and add fresh salad before serving.

Can I make this vegetarian?

Absolutely! Omit the steak and add extra chickpeas or roasted vegetables for a hearty vegetarian bowl.