A squash bowl with warm grains and a cool drizzle
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
The useful detail in a grain bowl is the order of assembly. Dress the warm grains first, then add vegetables and a sauce that stays visible. A little pomegranate provides a sharp contrast to squash without asking the whole bowl to become sweet.
For 2 bowls, use 400g peeled butternut squash in 2cm cubes; 1½ tablespoons olive oil; ½ teaspoon cumin; 100g dried bulgur; 1 × 400g tin chickpeas, drained; 30g tahini; 1 tablespoon lemon juice; 3–4 tablespoons water; parsley; and 3 tablespoons pomegranate arils. Bulgur contains wheat and tahini contains sesame.
Heat the oven to 220°C conventional/200°C fan. Toss squash with 1 tablespoon oil and cumin and roast for 25–35 minutes until tender and browned. Cook bulgur according to the packet and drain well. Heat chickpeas thoroughly in a saucepan with a splash of water for 5–7 minutes, then drain. Mix bulgur with the remaining oil and a pinch of salt if needed.
Whisk tahini with lemon juice, then add water gradually until pourable. Divide grains and chickpeas between bowls, add squash and drizzle over the sauce. Finish with parsley and pomegranate. Allow 45 minutes. Pack components separately if taking lunch out, keep chilled and use within 48 hours; follow shorter packet instructions where given.