Sweet Potato Bulgur Citrus Salad
Author -Yields: 6 servings
Ingredients
- 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
Instructions
- 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.