Bulgar Salad with Sweet Potatoes, Kale, Chickpeas

Ingredients

Ingredients with an * are listed more than once.

• 1 pound sweet potatoes diced in 3/4" cubes
• 1 15 oz can chickpeas , drained
• 1 tablespoon curry powder
• 1/2 teaspoon table salt *
• 1 tablespoon olive oil *
• 3/4 cup bulgur wheat
• 1 teaspoon table salt *
• 5 tablespoons cider vinegar
• 2 tablespoons olive oil *
• 3/4 teaspoons table salt *
• 6 ounces kale , stemmed and chopped
• 1/3 cup dried cranberries chopped
• 4 ounces goat cheese crumbled

Directions

• Gather and prep ingredients. Preheat oven to 450° and place oven on middle rack. Start boiling about 2 quarts of water in a large pot or saucepan.
  
• Toss sweet potatoes, chickpeas, olive oil, curry powder and 1/2 teaspoon of salt on a rimmed baking sheet. Combine well to evenly coat potatoes and chickpeas. Roast until potatoes are cooked and browning, about 20 minutes. Stir once while roasting. Transfer to a large bowl when done cooking.
  
• Add the bulgur and 1 teaspoon of salt to boiling water. Simmer for 5 minutes.
  
• While bulgar is cooking, whisk vinegar, 2 tablespoons of olive oil, and 3/4 teaspoon of salt in a small bowl.
  
• After 5 minutes of bulgar cooking, add the kale to the water, and stir to submerge. Cook an additional 3 minutes. Drain the bulgar and kale.
  
• Add the drained bulgur and kale, the dressingm and dried cranberries to the bowl with potatoes and chickpeas. Toss well to combine.
  
• Spoon into bowls and sprinkle the crumbled goat cheese on top of each bowl.
  
• Serve. Leftovers store well in the refrigerator. You can add the goat cheese when storing leftovers, or add it later.