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Tahini-Roasted Broccoli over Raisin-Studded Bulgur

Tahini, a Middle-Eastern sesame seed paste, adds protein and flavor to this meal of whole grains and roasted veggies.

Ingredients: 

Ingredient Set Name: 

Broccoli

Ingredients: 

Ingredient Line: 
1 ½ lb. broccoli, trimmed and cut into florets (6 cups)
Ingredient Line: 
1 Tbs. olive oil

Ingredient Set Name: 

Bulgur

Ingredients: 

Ingredient Line: 
1 ⅓ cups low-sodium vegetable broth
Ingredient Line: 
1 cup bulgur
Ingredient Line: 
¼ cup raisins or dried currants
Ingredient Line: 
1 Tbs. tomato paste

Ingredient Set Name: 

Tahini Sauce

Ingredients: 

Ingredient Line: 
1 tsp. olive oil
Ingredient Line: 
2 cloves garlic, minced (2 tsp.)
Ingredient Line: 
2 Tbs. tahini
Ingredient Line: 
1 Tbs. lemon juice

Instructions: 

1. Preheat oven to 450°F. To make Broccoli: Toss together broccoli and oil in large bowl. Season with salt and pepper, if desired. Spread on baking sheet, and roast 10 to 15 minutes, or until florets begin to brown, shaking pan occasionally.

2. Meanwhile, to make Bulgur: Combine broth, bulgur, raisins, and tomato paste in medium saucepan, and bring to a boil over medium heat. Cover, and simmer 15 minutes, or until all liquid is absorbed and bulgur is tender. Remove from heat, and keep warm.

3. To make Tahini Sauce: Heat oil in saucepan over medium heat. Add garlic, and sauté 1 minute, or until fragrant. Stir in tahini and 1/3 cup water; reduce heat to medium-low. Simmer 1 to 2 minutes, or until sauce begins to thicken. Remove from heat, and stir in lemon juice. Toss hot Broccoli with Tahini Sauce in large bowl. Serve Broccoli over Bulgur.

Nutrition Information: 

Calories: 
279
Protein: 
10 g
Total Fat: 
10 g
Saturated Fat: 
1 g
Carbohydrates: 
44 g
Cholesterol: 
0 mg
Sodium: 
118 mg
Fiber: 
11 g
Sugar: 
8 g
Yield: 
Serves 4

Comments on this Recipe

This recipe is delicious!!!!

I've only made this once so far, but I think it's worth another go. The roasted broccoli (with a slight char) was so good I could have just eaten it all right off the baking sheet. I couldn't find bulgur at my grocery store, so I swapped it for pearled barley and that seemed to work just fine. However, I found the tahini to be lacking in flavor. It seemed kinda bland, especially in comparison to the broccoli and the sweetness of the raisins. Next time, I might try using peanut butter instead.