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A wide-rimmed, white bowl is filled with a cooked vegan whole grain and sweet potato salad with herbs.
4.34 from 12 votes

Sweet Potato Bulgur Citrus Salad

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Yields: 6 servings


  • 2 medium sized sweet potatoes, peeled or scrubbed and cubed (about 1 1/2 lbs after preparation)
  • 1 tablespoon avocado oil
  • 2 teaspoons maple syrup (optional)
  • Coarse salt and freshly ground black pepper
  • 1 1/4 cups bulgur wheat
  • 1/4 cup olive oil
  • 1/4 cup freshly squeezed orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 small clove garlic, finely minced or grated on a microplane (optional)
  • 1/2 teaspoon salt
  • Black pepper to taste
  • 1 cup finely chopped parsley
  • 1/2 cup finely chopped mint
  • 1/4 cup finely chopped red onion (optional)
  • 2 tablespoons orange zest


  • 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. Serve.