- 4
- 10 mins
- 35 mins
Ingredients
- For the yogurt sauce:
- 1 cup plain Greek yogurt
- 1/4 cup finely chopped fresh mint leaves
- 1/4 cup water
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, minced
- Kosher salt
- Freshly ground black pepper
- For the bowls:
- 3 tablespoons avocado oil or extra-virgin olive oil, divided
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 2 teaspoons harissa paste
- 1 teaspoon tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- Kosher salt
- Freshly ground black pepper
- 2 cups cooked chickpeas, drained
- 1 (14.5-ounce) can can diced tomatoes
- 3/4 cup bulgur
- 8 1 cups shredded or chopped kale leaves (about 1 pound)
- 4 poached or hard-boiled large eggs
- 2 medium avocados, thinly sliced
Preparation
Step 1
Make the yogurt sauce:
Place the ingredients in a medium bowl, season with salt and pepper, and whisk until combined.
Make the bowls:
Heat 2 tablespoons of the oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until soft and fragrant, about 5 minutes. Add the garlic, harissa, tomato paste, cumin, paprika, and cinnamon, season with salt and pepper, and cook for 2 minutes. Stir in the chickpeas and tomatoes with their juices. Bring to a boil, then reduce the heat to low and simmer for 20 minutes. Meanwhile, prepare the bulgur.
Place the bulgur, 1 1/2 cups of water, and a generous pinch of salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until tender, 10 to 15 minutes. Fluff with a fork.
Heat the remaining 1 tablespoon oil in a skillet over medium heat until shimmering. Add the kale and season with salt. Cook, stirring occasionally, until wilted and tender, about 5 minutes.
To serve, divide the bulgur between 4 bowls. Divide the chickpea mixture, sautéed kale, and avocado slices over the bulgur. Top each bowl with an egg and drizzle with the yogurt mint sauce.
Recipe Notes:
Make ahead: The sauce, chickpea mixture, bulgur, and kale can be made up to 1 day in advance and refrigerated in separate airtight containers.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Per serving, based on 4 servings. (% daily value)
Calories 742 Fat 41.5 g (63.8%) Saturated 8.3 g (41.4%) Trans 0 g Carbs 73.4 g (24.5%) Fiber 24.4 g (97.7%) Sugars 13.4 g Protein 30.9 g (61.8%) Cholesterol 195.6 mg (65.2%) Sodium 1410.8 mg (58.8%)