Bulgur Salad with Sweet Potatoes, Kale, Chickpeas
I loved this recipe from Cook's Country, but for something that has a lot of nutritional ingredients, it felt like it had too many calories, fat, and carbs. I eliminated the walnuts and changed the proportions of other ingredients to make it something I can eat for lunch. I end up getting 5 servings out this generous recipe.
Other changes I made were cubing the sweet potato instead of making wedges and I cook the kale at the end of the bulgur cooking time. I do not care for raw kale.
Obviously bowl recipes are very forgiving and you can adjust any amounts to suit your tastes and dietary needs. This recipe holds well in the refrigerator for the week, so it makes a nice lunch if you like to prep ahead.
Ingredients
Ingredients with an * are listed more than once.
Directions
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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.
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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.
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Add the bulgur and 1 teaspoon of salt to boiling water. Simmer for 5 minutes.
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While bulgar is cooking, whisk vinegar, 2 tablespoons of olive oil, and 3/4 teaspoon of salt in a small bowl.
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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.
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Add the drained bulgur and kale, the dressing, and dried cranberries to the bowl with potatoes and chickpeas. Toss well to combine.
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Spoon into bowls and sprinkle the crumbled goat cheese on top of each bowl.
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Serve. Leftovers store well in the refrigerator. You can add the goat cheese when storing leftovers, or add it later.
Comments and Questions
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