This bowl is inspired by the Toasted Bulgur Bowl in Lukas Volger's Bowl. Original recipe can be found here. I suggest making a double batch of the dressing to make assembly of bowls on subsequent evenings a breeze: 1/2 cup tahini, 6 tablespoons lemon juice, 2 teaspoons minced garlic, 1 1/2 teaspoons cumin, 3/4 teaspoon kosher salt, 1/4 to 1/2 cup water, 1 teaspoon honey or maple syrup. There was no sweetener in the original dressing, but I love a teensy bit of honey or maple syrup in tahini dressings. Grains can be cooked ahead and stored in the fridge. I like to bring them to room temperature (if time permits) before serving. Also, original recipe calls for toasting the bulgur first ... I've been feeling lazy, so I skip this step, but check out the original recipe for details.