Roasted Sweet Potato and Bulgur Salad

Roasted Sweet Potato and Bulgur Salad
Packed with whole grains and nutrient-rich vegetables, this is one salad with some serious hunger-satisfying power. Get the recipe. Photo: Charles Masters
Hands On Time:
20 mins
Total Time:
20 mins
4 serves


  • 2 sweet potatoes (about 1 3/4 pounds total), cut into 3/4-inch pieces

  • 1 teaspoon ground cumin

  • 5 tablespoons olive oil

  • Kosher salt and black pepper

  • 1 cup bulgur

  • 2 tablespoons red wine vinegar

  • 2 bunches watercress, thick stems removed

  • 3 ounces Feta, crumbled (about 3/4 cup)

  • ½ cup pistachios, chopped

  • ¼ small red onion, sliced


  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.

Nutrition Facts (per serving)

552 Calories
29g Fat
62g Carbs
14g Protein
Nutrition Facts
Calories 552
% Daily Value *
Total Fat 29g 37%
Cholesterol 19mg 6%
Sodium 706mg 31%
Total Carbohydrate 62g 23%
Total Sugars 9g
Protein 14g
Calcium 246mg 19%
Iron 3mg 17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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