Middle Eastern Bulgur and Roasted Vegetable Bowl with Tahini Sauce


This is one of our go-to weeknight meals! I've been making it for the last few months and after multiple requests I am finally sharing the recipe. Brian asks for this meal at least once a week, so it must be good! Most of the components can be made ahead of time and just reheated. The best part is the tahini sauce, so don't leave that out!

Roasted Vegetables

  • 1 large eggplant, cut into 1-inch cubes
  • 4 medium-large zucchini, cut into 1-inch cubes
  • Olive oil
  • Salt
  1. Preheat oven to 425 degrees Fahrenheit. 
  2. Place eggplant on baking sheet and drizzle with olive oil. Season with salt.
  3. Place zucchini on separate baking sheet and drizzle with olive oil. Season with salt.
  4. Roast eggplant and zucchini in oven for 20-25 minutes, tossing halfway through.


  • 1 cup bulgur
  • 2 cups water
  • 1/2 teaspoon salt
  • 1 teaspoon unsalted butter
  1. Combine the bulgur, water, salt and butter in a small saucepan and bring to a boil. Once boiling, turn the heat to low, cover and simmer for 17 minutes.
  2. Fluff with a fork and serve.

Tahini Sauce

  • 1/4 cup tahini paste
  • juice of half a lemon
  • boiling water
  • salt and pepper to taste
  1. Combine lemon juice and tahini in a small mixing bowl or pyrex measuring cup. Whisk until combined. Add enough boiling water to thin out the sauce to desired consistency. Season with salt and pepper to taste (make sure to add enough salt here!).

Sautéed Beans:

  • 1 small onion or 1/2 a large onion, diced
  • 1 cup chopped canned tomatoes
  • 1, 15 oz. can gigante (butter) beans (I have also used canned lentils and like that a lot)
  • pinch of aleppo pepper flakes or dried red pepper flakes
  • salt and pepper to taste
  1. Sauté the onion over medium heat in a small saucepan or skillet until translucent and caramelized 
  2. Add chopped tomatoes, beans and pepper flakes and cook over low heat for 5-10 minutes. Season with salt and pepper to taste.


  1. Place a portion of bulgur in the bowl. Top with roasted zucchini and eggplant and sautéed beans. Serve with crumbled feta cheese, tahini sauce and a sprinkle of za'atar spice (optional).