Roasted sweet potato salad
User Reviews
5
2 reviews
Excellent
Roasted sweet potato salad
Report
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.
Share:
Ingredients
- 2 cups bulgur wheat
- 2 medium sweet potato peeled and cubed
- 300 g (10oz) Brussels sprouts halved
- 2 avocado sliced
- 1 cup feta cheese cubed
- ½ cup pomegranate fresh
- 2 handfuls arugula fresh, also known as 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 black pepper
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
