This citrusy sweet potato bulgur salad is so hearty and filling, yet fresh and bright! It’s made with nutritious roasted sweet potatoes, bulgur wheat, an orange-infused dressing, and chopped fresh mint. It’s equally good hot or cold, in any season.
Bulgur wheat is a central component of tabbouleh salad, but I think it’s a fantastic base for many types of grain salads. This wonderful bulgur sweet potato salad is a favorite. It can be made at any time of year, but I especially love it in the winter, when citrus is fresh.
Thanks to a combination of both bulgur wheat and roasted sweet potatoes, the salad is especially hearty. Even so, fresh herbs (mint!) and a citrusy vinaigrette help to give it a light, fresh flavor.
These add sweetness and texture to the bulgur sweet potato salad. I always use orange-fleshed sweet potatoes, but Japanese sweet potatoes would be interesting to experiment with, too.
In place of sweet potatoes you could use butternut squash (or another winter squash) or roasted carrots. I’d love to try adding golden beets sometime, too!
Usually when I roast sweet potatoes I like to cut them into about 1-inch cubes. Here I cube them smaller and more evenly than usual—closer to half an inch. I add a little maple syrup to them before roasting. I personally love the slightly caramelized coating this helps to create, but you can skip the maple syrup if you prefer to.
The whole grain foundation of this tasty lunch salad! Bulgur wheat, if you haven’t used it before, tastes mildly nutty and has an awesome texture. It’s also rich in protein, relatively quick cooking, and versatile. It’s one of my favorite grains!
A citrusy vinaigrette gives the salad its character and brightness! Orange juice (and zest) is what creates that.
I really recommend using freshly squeezed orange juice if you can—it’s so much more flavorful than bottled. And you’ll need a fresh orange or two anyway, for the zest. But it’s OK to use bottled and skip the zest if you’re in a rush.
Don’t skimp on the fresh herbs in the bulgur sweet potato salad! They add some much flavor and vibrance. I tend to get lazy about storing fresh herbs, but once I have them, I’m always so grateful to season my food with them. This salad included.
There are some grains that I cook in boiling water, then drain—just like pasta! These include farro, barley, wheat berries, and short grain brown rice.
With other grains, I like to use only as much water as is needed to cook the grain completely. So, I proceed with a specific ratio of grain and liquid. That’s how I cook quinoa, white rice, millet, and couscous.
I use sort of a hybrid of these two methods for cooking bulgur. For one cup of bulgur (I use a little more than 1 cup in this recipe), I boil 3 cups of water. I add the bulgur and simmer for 8-10 minutes. Then I remove the bulgur from heat, cover it, and let it sit for 10 minutes.
If there’s any water left in the pot, I drain the bulgur to remove it. Sometimes there is, sometimes there isn’t. I find that this method gives me perfectly fluffy, tender bulgur each and every time!
It does. Bulgur wheat, as the name suggests, is a form of cracked wheat. So it is a gluten-containing whole grain.
Yes, this grain salad can be transformed into a gluten-free recipe. To do that, you’ll need to substitute the bulgur, which contains wheat, for another whole grain.
I’ve used quinoa, millet, couscous, and brown rice for this recipe. Each has different consistencies and properties, but all work nicely with the combination of ingredients listed.
Yes! This is an especially great make-ahead salad. You can make the whole thing ahead of time, or you can prepare parts of it in advance. I often cook either the bulgur or the sweet potato (or both) ahead of time. When I’m ready to serve, I whisk together the vinaigrette and combine all of the ingredients in a mixing bowl.
If you’d like to make the whole salad in advance of serving or sharing, it keeps well for up to four days in an airtight container in the fridge.
The salad makes a generous amount, so it’s great for sharing. I hope that you, and maybe your loved ones, will enjoy!
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I made this for a summer dinner but I substituted barley for the bulgur. Everyone loved it. I had to copy the recipe for my daughter and husband.
So glad that it was a hit!
This tastes amazing. I make with and with added garbanzo or kidney beans. Sometimes served on a bed of arugula. Love it
So glad that you enjoy it!
I make this recipe all the time now, my husband and i love it
I am so glad, Regina!
Made this for dinner and it was excellent. I added maple syrup to the dressing for a little bit of sweetness and a can of chickpeas to the salad to make it a #powerplate. I also served the salad over some chopped baby spinach to get my greens in. I absolutely loved it and I think I might add some golden raisins and toasted slivered almonds on top next time.
Wow, this recipe looks really amazing …Can we replace olive oil with coconut oil in this one?
Sure! Enjoy 🙂
Just tried it! Sooooo yummy, perfect when it is 36 degrees out there 🙂 I didn’t have any orange or orange juice but added dried cranberries.
Wow, that dish looks too good!!!!! Great combination of healthy and tasty ingredients!!! Perfect for my next lunch:)
This looks delicious, i will for sure have to try to make this.. Thank you for the recipe.
Really good with golden beets as well!!
Looks magnificent. Will make it today with quinoa and summer salad vegetables because it is summer here in Australia but including sweet potato of course. Love your website.
This looks great, Gena..Can’t wait to try it..
OHOHHHH YAAA. This is just the recipe I was hoping to come across to make tonight…I think I will use farro since I’m currently having a love affair with it. Hope you enjoy some fluffy white snow! We have been seriously lacking that in Ohio this winter 🙁
This looks gorgeous! Sweet potato is a favourite of ours. Can I also say what great photos you’ve taken. May I ask what camera you use please?