Green Beans and Potatoes with Mustard Vinaigrette - Forks Over Knives

Ingredients

• 2 lb. small round red potatoes, cut into ¼-inch-thick slices
• 1 12- to 14-oz. package fresh or frozen petite whole green beans
• 1 medium red onion, thinly sliced
• 6 tablespoons aquafaba (liquid reserved from drained chickpeas)
• 6 tablespoons white wine vinegar
• 3 tablespoons Dijon-style mustard
• 1 to 2 teaspoons chopped fresh dill weed
• ½ teaspoon garlic powder
• Sea salt and freshly ground black pepper, to taste
• 4 cups hot cooked bulgur
• ¼ cup pine nuts, toasted