Bulgur with Roasted Vegetables, White Beans, and Arugula Salad

Ingredients

• 10 ounce scherry tomatoes
• 1 red bell pepper , stemmed, seeded, and cut into 3/4-inch piece s
• 1 small red onion , cut into 3/4-inch piece s
• 1/2 cup extra-virgin olive oil , divided
• \1 3/4 teaspoon stable salt , divided, plus salt for cooking bulgur
• 1 (15-ounce) can can nellini beans , rinsed
• \1 1/4 cup smedium-grind bulgur
• 1 tablespoon lemon juice
• 5 ounce s (5 cup s) baby arugula
• 3/4 cup plain whole-milk Greek yogurt
• 2 tablespoon ssambal oelek

Instructions

1. Adjust oven rack to middle position and heat oven to 450 degrees. Toss tomatoes, bell pepper, onion, ¼ cup oil, and 1 teaspoon salt together on rimmed baking sheet. Roast until vegetables are softened and spotty brown, about 20 minutes. Stir in beans and roast until heated through, about 5 minutes.
2. Meanwhile, bring 2 quarts water to boil in large saucepan. Add bulgur and 1 teaspoon salt. Reduce heat to medium low and simmer until tender, 6 to 10 minutes. Drain bulgur in fine mesh strainer and return to saucepan. Stir in 2 tablespoons oil and ¼ teaspoon salt.
3. Whisk lemon juice, ¼ teaspoon salt, and remaining 2 tablespoons oil together in large bowl. Add arugula and toss to coat. Combine yogurt, sambal oelek, 3 tablespoons water, and remaining ¼ teaspoon salt in second bowl. Divide bulgur, roasted vegetable mixture, and arugula among individual bowls. Drizzle with yogurt mixture and serve.