---
title: "Spicy Tunisian Sirloin Steak Bulgur Bowls"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/spicy-tunisian-sirloin-steak-bulgur-bowls-69bd6035e0e4e3eb769feb37
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: hard
allergens:
- Milk
- Tree Nuts
- Wheat
tags:
- Sodium Smart
rating: 4.0
rating_count: 3
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 950
  protein: 45
  fat: 55
  saturated fat: 18
  carbohydrates: 69
  sugar: 23
  fiber: 14
  cholesterol: 160
  sodium: 600
  potassium: 1760
  calcium: 170
  iron: 5.3
image: "https://images.recipes.furrysalamander.com/Grain%20Recipes/Bulgur/spicy-tunisian-sirloin-steak-bulgur-bowls.avif"
---

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel (using a #peeler{}), and cut @carrots{18%oz} into sticks (like fries; ours were 3 inches long and ⅓ inch thick). Toss on a #baking sheet{} with a drizzle of @cooking oil{2%tsp}, @harissa powder{0.17%tbsp}, @salt{}, and @black pepper{}. TIP: For easy cleanup, line your baking sheet with foil or parchment paper. Roast on top rack, tossing halfway through, until browned and tender, ~{20%minutes}.

Meanwhile, in a #small pot{}, combine @bulgur wheat{1%cup}, @veggie stock concentrate{4%unit}, half the @garlic powder{2%tsp}, 1 cup water (2 cups for 4 servings), a big pinch of @salt{}, and @black pepper{}. Bring to a boil, then reduce heat to low. Simmer, covered, until water has absorbed and bulgur is tender, ~{15%minutes}. Keep covered off heat until ready to serve.

While bulgur cooks, finely chop @cilantro{½%oz}. Zest (using a #zester{}) and quarter @lemon{1}. Trim and quarter @zucchini{2%unit} lengthwise; cut crosswise into ½-inch-thick pieces. Dice @tomato{2%unit}. Roughly chop @pistachios{1%oz}.

In a #small bowl{}, combine @cilantro{½%oz}, 1½ TBSP @olive oil{3%tbsp} (3 TBSP for 4 servings), a squeeze of lemon juice, @chili flakes{1%tsp} to taste, and as much remaining @garlic powder{2%tsp} as you like. Season with @salt{} and @black pepper{}. In a separate #small bowl{}, combine @sour cream{6%tbsp} and a big pinch of lemon zest. Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with @salt{} and @black pepper{}.

Heat a drizzle of @cooking oil{} in a #large pan{} over medium-high heat. Add @zucchini{2%unit}; cook, stirring, until lightly browned, ~{6%minutes} (6-8 minutes for 4 servings). Add @tomato{2%unit}, half the @tunisian spice blend{1%tbsp} (all for 4), and a pinch of @salt{}; cook until tomatoes are slightly charred, ~{3%minutes}. Season with @salt{} and @black pepper{}. Turn off heat.

Drain any excess water from @bulgur wheat{} if necessary; fluff with a fork. Stir in @dried apricots{2%oz} and 1 TBSP @butter{2%tbsp} (2 TBSP for 4 servings). Season with @salt{} and @black pepper{} to taste. Divide bulgur between bowls and top with roasted carrots and veggies. Top with @pistachios{1%oz}. Drizzle with chermoula and lemon sauce. Sprinkle with any remaining @chili flakes{} to taste. Serve with any remaining lemon wedges on the side.