Cookwith

Name: Turkish Bulgur Pilaf with Roasted Vegetables & Yogurt Mint Drizzle
Prep time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/3 cup medium-grain bulgur wheat; 1 cup low-sodium vegetable broth; 1 tbsp olive oil; 1/4 yellow onion, diced; 1/4 red bell pepper, diced; 1/4 zucchini, diced; 1/2 medium tomato, diced (or 1/4 cup canned diced tomatoes); 1 clove garlic, minced; 1/4 tsp ground cumin; 1/4 tsp smoked paprika; Salt and black pepper, to taste; 1/3 cup plain Greek yogurt; 1 tbsp finely chopped fresh mint, plus extra for serving; 1/2 tsp lemon zest; 1 tsp lemon juice; 1 tsp olive oil (for drizzle); 1 tbsp chopped fresh parsley; 1/4 tsp ground sumac; Lemon wedges, for serving

Turkish Bulgur Pilaf with Roasted Vegetables & Yogurt Mint Drizzle

CrushedLemon1034

This Turkish-inspired bulgur pilaf delivers a vibrant medley of roasted peppers, zucchini, and tomatoes, brought together with earthy bulgur wheat for a deeply satisfying, plant-forward meal. Roasting the vegetables intensifies their natural sweetness and flavors, while simmering them with bulgur builds a hearty, cohesive base. A tangy, herby yogurt-mint drizzle adds cooling contrast, and a finishing sprinkle of sumac and fresh herbs elevates each bite. Light yet hearty, this dish is a celebration of Mediterranean freshness and Turkish comfort—perfect for a nourishing solo dinner or as part of a festive family table.

Ingredients

Instructions

Preheat oven to 425°F (218°C). Line a small baking sheet with parchment paper.
In a bowl, toss diced onion, red bell pepper, and zucchini with 1/2 tbsp olive oil, a pinch of salt, and black pepper. Spread vegetables in a single layer on the baking sheet.
Roast vegetables for 12-15 minutes, until lightly browned and just tender.
Meanwhile, heat remaining 1/2 tbsp olive oil in a small saucepan over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add the tomatoes, cumin, and smoked paprika; cook for 2 minutes, stirring, until tomatoes soften.
Stir in bulgur, roasted vegetables, and vegetable broth. Bring to a simmer, cover, and cook over low heat for 12 minutes, or until bulgur is tender and liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes.
While pilaf rests, combine Greek yogurt, mint, lemon zest, lemon juice, and 1 tsp olive oil in a small bowl. Season with salt to taste. Mix until smooth and creamy.
Fluff pilaf with a fork and transfer to a serving plate. Spoon yogurt-mint drizzle generously over the top.
Garnish with chopped parsley, extra mint, and sprinkle with sumac. Serve with lemon wedges on the side for added brightness.