Sirloin Steak & Harissa Chickpea Bulgur Bowls

🥘 Ingredients

• bulgur wheat
  ½ cup
• chickpeas (drained and patted dry)
  1 can
• dill
  1 unit
• grape tomatoes
  ½ cup
• green goddess dressing
  2 tbsp
• harissa powder
  2 tsp
• hummus
  ½ cup
• mini cucumber
  1 unit
• olive oil
  1 tbsp
• pepper
• red onion (cut into wedges)
  1 unit
• salt
• sirloin steak
  8 oz
• smoky red pepper crema
  ½ cup
• water

🍳 Cookware

• baking sheet
• small pot
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce.
2. 

   2

   Toss red onion and chickpeas on a baking sheet with a drizzle of olive oil , 1 tsp harissa powder , and salt . Roast until crispy and golden ⏱️ 20 minutes .

   red onion: 1 unit (cut into wedges), chickpeas: 1 can (drained and patted dry), olive oil: 1 tbsp, harissa powder: 2 tsp, salt
3. 

   3

   Meanwhile, in a small pot , combine bulgur wheat , 1 cup water , ½ tsp harissa powder, and salt. Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender ⏱️ 15 minutes .

   bulgur wheat: ½ cup, water
4. 

   4

   While bulgur cooks, trim and halve mini cucumber lengthwise, then slice crosswise into ¼-inch half-moons. Halve grape tomatoes . Very thinly slice remaining onion. Pick and roughly chop fronds from dill .

   mini cucumber: 1 unit, grape tomatoes: ½ cup, dill: 1 unit
5. 

   5

   Place hummus in a small bowl . Stir in a pinch of harissa powder. Taste and add more if you prefer a spicier flavor.

   hummus: ½ cup
6. 

   6

   Drain any excess water from bulgur and fluff with a fork. Stir in remaining green goddess dressing . Taste and season with salt and pepper . Arrange bulgur, roasted vegetables, cucumber tomato salad, and hummus in bowls. Top with sliced sirloin steak and smoky red pepper crema . Serve immediately.

   green goddess dressing: 2 tbsp, pepper, sirloin steak: 8 oz, smoky red pepper crema: ½ cup