Roasted sweet potato salad

Name: Roasted sweet potato salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 as a side dish, serves 4 as lunch.
Ingredients: 2 cups bulgur wheat; 2 medium sweet potatoes; 300 g (10oz) Brussels sprouts; 2 avocados; 1 cup feta cheese; ½ cup fresh pomegranate; 2 handfuls fresh arugula/rocket; ¼ cup olive oil; ¼ cup lemon juice; ¼ cup fresh herbs; 1 tsp salt; 1 tsp pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
8 as a side dish, serves 4 as lunch.
Calories
356 kcal
Course
Salad, Lunch
Cuisine
American

Roasted sweet potato salad

Kylie Thomas

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This sweet potato salad is a delicious winter side dish, lunch or light dinner. Roasted sweet potato and Brussels sprouts, creamy avocado, cubes of feta cheese and sweet pomegranate add texture and crunch with bulgur wheat forming the base of the salad.

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Ingredients

Servings

2 cups bulgur wheat
2 medium sweet potatoes peeled and cubed
300 g (10oz) Brussels sprouts halved
2 avocados sliced
1 cup feta cheese cubed
½ cup fresh pomegranate
2 handfuls fresh arugula/rocket

for the dressing

¼ cup olive oil
¼ cup lemon juice
¼ cup fresh herbs chives, dill, basil, parsley
1 tsp salt
1 tsp pepper

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Instructions

Preheat the oven to 200°C/390°F and line a baking sheet with parchment paper.
Place the sweet potatoes and Brussels sprouts to the prepared pan and drizzle with a few tablespoons of olive oil and season with salt and pepper. I also added a pinch of chilli flakes to the sweet potatoes but this is optional.
Place the vegetables in the oven and allow to roast for 30 minutes or until fork tender and caramelized around the edges. Remove from the oven and set aside.
While the vegetables are roasting, cook the bulgur wheat. Combine the bulgur wheat with 4 cups of water and a generous pinch of salt in a saucepan over medium-high heat.
Bring to a simmer then reduce the heat and allow to simmer gently until the grains have absorbed all the liquid and the bulgur wheat is chewy yet tender. Remove from the heat and set aside.
Make the dressing by blending all the ingredients together with an immersion blender or in a food processor.
To assemble, add the bulgur wheat and arugula/rocket to a large bowl and add half of the dressing.
Add the sweet potato, Brussels sprouts, sliced avocado and feta cheese.
Top with the pomegranate and pour over the remaining dressing then toss and serve.

Nutrition Information

Show Details

Calories 356kcal (18%) Carbohydrates 49g (16%) Protein 12g (24%) Fat 15g (23%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Cholesterol 3mg (1%) Sodium 519mg (22%) Potassium 765mg (22%) Fiber 13g (52%) Sugar 5g (10%) Vitamin A 9386IU (188%) Vitamin C 44mg (49%) Calcium 57mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 8as a side dish, serves 4 as lunch.

Amount Per Serving

Calories 356 kcal

% Daily Value*

Calories	356kcal	18%
Carbohydrates	49g	16%
Protein	12g	24%
Fat	15g	23%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Cholesterol	3mg	1%
Sodium	519mg	22%
Potassium	765mg	16%
Fiber	13g	52%
Sugar	5g	10%
Vitamin A	9386IU	188%
Vitamin C	44mg	49%
Calcium	57mg	6%
Iron	2mg	11%