Roasted Sweet Potato and Bulgur Salad

sweet-potato-bulgur-salad
Photo by Charles Masters
Roasted Sweet Potato and Bulgur Salad 5.0 2 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 552 calories
    • Fat 29 g (7 g saturated fat)
    • Cholesterol 19 mg
    • Sodium 706 mg
    • Protein 14 g
    • Carbohydrate 62 g
    • Sugar 9 g
    • Fiber 13 g
    • Iron 3 mg
    • Calcium 246 mg

Heat oven to 425° F. Toss the sweet potatoes, cumin, 2 tablespoons of the oil, and 1/2 teaspoon each salt and pepper on a large rimmed baking sheet. Roast until tender, 14 to 16 minutes. Let cool slightly.

Meanwhile, cook the bulgur accord­ing to the package directions. Let cool slightly. Whisk together the vinegar, the remaining 3 tablespoons of oil, and 1/4 teaspoon each salt and pepper in a small bowl.

Serve the sweet potatoes, bulgur, watercress, Feta, pistachios, and onion drizzled with the dressing.

Ingredients

  1. Check 2 sweet potatoes (about 1 3/4 pounds total), cut into 3/4-inch pieces
  2. Check 1 teaspoon ground cumin
  3. Check 5 tablespoons olive oil
  4. Check Kosher salt and black pepper
  5. Check 1 cup bulgur
  6. Check 2 tablespoons red wine vinegar
  7. Check 2 bunches watercress, thick stems removed
  8. Check 3 ounces Feta, crumbled (about 3/4 cup)
  9. Check 1/2 cup pistachios, chopped
  10. Check 1/4 small red onion, sliced

Directions

  1. Heat oven to 425° F. Toss the sweet potatoes, cumin, 2 tablespoons of the oil, and 1/2 teaspoon each salt and pepper on a large rimmed baking sheet. Roast until tender, 14 to 16 minutes. Let cool slightly.
  2. Meanwhile, cook the bulgur accord­ing to the package directions. Let cool slightly. Whisk together the vinegar, the remaining 3 tablespoons of oil, and 1/4 teaspoon each salt and pepper in a small bowl.
  3. Serve the sweet potatoes, bulgur, watercress, Feta, pistachios, and onion drizzled with the dressing.