Eminem's Roasted Bulgur Salad With Sweet Potato
Ginny
Add some citrus such as lemon juice to your water when boiling your grains to give them a fresher taste.
People: 1
50 min

Ingredients

15 grams
Almonds
30 grams
Bulgur
50 grams
Butternut Squash
50 grams
Chickpeas
2 tsp
Cinnamon
45 grams
Feta Cheese
1 tbsp
Lemon
1 tbsp
Olive Oil
2 tbsp
Parsley
50 grams
Potatoes
20 grams
Raisins
0.5
Red Onion
50 grams
Sweet Potato
0.5
Tomatoes

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Prep

  1. Peel and cut your butternut squash, potatoes, red onion and sweet potato. All ingredients should have a similar size and shape.
  2. Wash and cut your tomatoes so that they all have a similar size and shape.
  3. Finely chop your parsley.
  4. Cut and squeeze your lemon so you can use the juice later.
  5. Grate or slice your feta cheese.
  6. Preheat your oven to 200°C (400°F).

Heating Steps

  1. Boil bulgur according to instructions on package.
  2. Spread the Chickpeas, cinnamon evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 15 minutes.Finally, add Butternut Squash, Potatoes, Red Onion, Sweet Potato and Tomatoes and roast for another 30 minutes.
  3. Toast almonds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.

Finishing Touches

  1. Mix bulgur, butternut squash, chickpeas, potatoes, red onion, sweet potato and tomatoes together in a bowl.
  2. Mix lemon together in a bowl with salt and pepper, then drizzle on top of your dish.
  3. Add Almonds, Feta Cheese, Parsley and Raisins on top.