Harissa-Roasted Carrot and Bulgur Bowls with Creamy Lemon Sauce

This vibrant bowl brings together a medley of textures and bold flavors. Sweet and spicy harissa-roasted carrots, tender bulgur studded with dried apricots and a colorful mix of zucchini and tomatoes create a satisfying base. Crunchy pistachios add the perfect finishing touch.

What really sets this dish apart are the two sauces: a bright, herby chermoula and a cool, creamy lemon sauce. Drizzle them over the top for a restaurant-quality meal that’s surprisingly easy to make at home.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

0.5 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

0.08 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Tunisian Spice BlendView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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. Trim, peel and cut carrots into sticks (like fries; about 3 inches long and ⅓ inch thick). Toss on a baking sheet with a drizzle of oil, ¼ tsp harissa powder, salt and pepper. For easy cleanup, line baking sheet with foil or parchment. Roast on top rack, tossing halfway through, until browned and tender, 15-20 minutes.
2. Meanwhile, in a small pot, combine bulgur, stock concentrates, half the garlic powder, 1 cup water, a big pinch of salt and pepper. Bring to a boil, then reduce heat to low. Simmer, covered, until water has absorbed and bulgur is tender, 12-15 minutes. Keep covered off heat until ready to serve.
3. While bulgur cooks, finely chop cilantro. Zest and quarter lemon. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Halve tomatoes crosswise. Roughly chop pistachios.
4. In a small bowl, combine cilantro, 1½ TBSP olive oil, a squeeze of lemon juice, chili flakes to taste and as much remaining garlic powder as you like. Season with salt and pepper. In a separate small bowl, combine sour cream and a big pinch of lemon zest. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.
5. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini; cook, stirring, until lightly browned, 4-6 minutes. Add tomatoes, half the Tunisian Spice Blend and a pinch of salt; cook until tomatoes are slightly softened, 2-3 minutes. Season with salt and pepper. Turn off heat.
6. Drain any excess water from bulgur if necessary; fluff with a fork. Stir in apricots and 1 TBSP butter. Season with salt and pepper to taste. Divide bulgur between bowls and top with roasted carrots and veggies. Top with pistachios. Drizzle with chermoula and lemon sauce. Sprinkle with any remaining chili flakes to taste. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I substitute another grain for bulgur?

Yes, you can use quinoa, farro or couscous. Adjust cooking time and liquid according to package directions.

How do I store leftovers?

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

Is this recipe vegan?

The recipe as written includes sour cream and butter. To make it vegan, use plant-based sour cream and substitute the butter with olive oil or a vegan butter alternative.