Moroccan Bulgar with Butternut Squash

I love power bowls and salads. Even better when I can use up a lot of fresh produce we have on hand and make a big batch to have many ways. I often will make a quinoa salad and enjoy it warm when I make it and save the rest for breakfast and or lunches after. Sometimes we will add a poached egg on top the next morning or add in something else the next day or on top of a big bowl of greens. In this case I like it as is and cold, my husband prefered it warm (and without the chickpeas and add poached eggs on top sometimes). You can enjoy it as a main dish or side dish.

Moroccan Bulgar with Butternut Squash

Makes 4-6 servings

3 c cubed, 1/2″ cubes, butternut squash

1 c bulgar

1  15.5 oz can chickpeas, rinsed and drained

2 TBSP extra virgin olive oil

1/2 tsp paprika

1/2 tsp ground cumin

1/2 tsp fresh ground coriander

1 clove garlic

1 c halved cherry or grape tomatoes

juice from 1 lemon

2 c rough chopped organic power greens (baby kale, spinach, and chard) or greens of choice

Pink Himalayan salt or sea salt, and fresh ground pepper

Preheat oven to 350. Toss squash cubes with 1 tablespoon of olive oil, sprinkle with paprika, cumin, and coriander and toss to coat. Spread seasoned butternut squash cubes on a foil lined baking sheet and bake 30-40 minutes, turning once after 15 minutes, until fork tender. Cook bulgar per package instructions, I used quick cooking bulgar. In a large bowl mix together remaining tablespoon of olive oil, juice from lemon, and grate in garlic clove. Once bulgar is cooked, cool for 5 minutes and toss in large bowl with lemon, oil, and garlic. Add rough chopped greens in and toss to wilt greens in. Add chickpeas and season with salt and pepper. Once squash is cooked toss in with the bulgar mixture. Toss in tomatoes. Serve warm or refrigerate to chill for a cold salad. Enjoy!