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Preheat oven to 400 degrees.
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In a small mixing bowl, pour the boiling water over the bulgar and stir in the lemon juice, oil and salt. Let sit while you prepare everything else.
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Line a baking sheet with foil. Drizzle the olive oil over the diced sweet potatoes and chicken breasts and toss to coat. Salt and pepper generously, then roast for 20-25 minutes until the chicken is cooked through and the sweet potatoes are tender. Slice the chicken into small strips or chunks.
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In a blender, pulse the Tzatziki sauce ingredients just until combined.
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Divide the tabbouleh between four bowls. Top each bowl with a quarter of the sweet potatoes and a quarter of the chicken. Add a scoop of hummus, a generous sprinkling of feta, and top with red onion, cucumbers, and tomatoes.
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Finish with a scoop or generous drizzle of tzatziki sauce.
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Serve immediately.