This morning, I was going through my old recipe book, and I caught a glimpse of a recipe that my husband loved so much, it was a colorful tabbouleh dish–full of juicy tomatoes and green herbs, and also a great anti-inflammatory ingredients. I call it sweet potato bulgur citrus salad.
This sweet potato bulgur citrus salad was my husband’s favorite and a great anti-inflammatory recipe. In place of tomatoes and cucumbers you can use sweet potatoes, so the texture and colors can be different. the salad must be filled with chopped parsley and mint, and a vinaigrette that’s infused with citrus. The salad is hearty and filling.
The salad is easy to cook, in place of sweet potatoes you could use roasted carrots, parsnips,rutabaga, and butternut squash. You would love to try adding golden beet for another shade on the orange/yellow spectrum.
Total time: 1 hour ( Prep time: 10 mins, Cook time: 50 mins)
Ingredients for making sweet potato bulgur citrus salad.
- medium sized sweet potatoes peeled or scrubbed and diced (about 1 1/2 lbs after preparation)- 2
- Vegetable oil such as avocado or grapeseed – 1 tablespoon
- maple syrup optional – 2 teaspoons
- Coarse salt and freshly ground black pepper
- bulgur wheat – 1 1/4 cups
- olive oil – 1/4 cup
- freshly squeezed orange juice – 1/4 cup
- lemon juice – 2 tablespoons
- red wine vinegar – 1 tablespoon
- small clove garlic finely minced or grated on a microplane (optional) – 1
- salt – 1/2 teaspoon
- Black pepper to taste
- finely chopped parsley -1 cup
- finely chopped mint – 1/2 cup
- finely chopped red onion optional 1/4 cup
- orange zest – 2 tablespoons
How to make sweet potato bulgur citrus salad.
- Preheat the oven to 425F. Toss the sweet potatoes with the vegetable oil, syrup, a generous pinch of coarse salt, and a few turns of pepper. Place the potatoes on a lined baking sheet and roast for 35-40 minutes, or until very tender and gently caramelized, stirring them once halfway through cooking.
- While the potatoes roast, bring 3 1/2 cups water to boil. Add the bulgur and lower the heat to a simmer. Simmer for 8 minutes, stirring occasionally. Remove the bulgur from heat, cover, and let sit for 10 minutes. Drain any excess water from the bulgur and fluff the grain with a fork.
- Whisk together the olive oil, orange juice, lemon juice, red wine vinegar, garlic (if using), salt, and pepper.
- When the potatoes are ready, transfer them, along with the cooked bulgur, parsley, mint, red onion, and orange zest, to a large mixing bowl. Add the dressing. Toss everything well to combine, then taste the salad and adjust seasonings as needed.
- Calories: 332
- Sugar: 18.5g
- Sodium: 391mg
- Fat: 4.8g
- Carbohydrates: 67g
- Protein: 9g