Name: Bulgur Salad with Curry Roasted Sweet Potatoes and Chickpeas
Total time: 50 min
Ingredients: 1 pound small sweet potatoes, unpeeled, cut lengthwise into 1-inch wedges; 1 (15-ounce) can chickpeas, rinsed; ½ cup extra-virgin olive oil, divided, plus extra for drizzling; 1 tablespoon curry powder; 1½ teaspoons table salt, divided, plus salt for cooking bulgur; 1¼ cups medium-grind bulgur; 5 tablespoons cider vinegar; 6 ounces kale, stemmed and chopped; 4 ounces goat cheese, crumbled (1 cup); ½ cup walnuts, toasted and chopped; ⅓ cup dried cranberries

Why This Recipe Works

Tossing the chopped kale with the warm bulgur softened the sturdy leaves.

Before You Begin

Look for small sweet potatoes that weigh about 8 ounces each.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Line rimmed baking sheet with parchment paper. Toss potatoes, chickpeas, 1 tablespoon oil, curry powder, and ½ teaspoon salt together in large bowl. Arrange in single layer on prepared sheet. Roast until potatoes are lightly browned and tender, about 20 minutes.

Meanwhile, bring 2 quarts water to boil in large saucepan. Add bulgur and 1 teaspoon salt. Reduce heat to medium-low and simmer until tender, 5 to 8 minutes. Drain.

Whisk vinegar, remaining 7 tablespoons oil, and remaining 1 teaspoon salt together in now-empty bowl. Add bulgur and kale and toss to combine. Divide bulgur salad, potatoes, and chickpeas evenly among 4 serving bowls. Top with goat cheese, walnuts, and cranberries. Drizzle with extra oil and serve.