Bulgur Salad with Curry Roasted Sweet Potatoes and Chickpeas
By Jessica RudolphPublished on August 23, 2021
Time
50 minutes
Yield
Serves 4
Ingredients
1 pound small sweet potatoes, unpeeled, cut lengthwise into 1-inch wedges1 (15-ounce) can chickpeas, rinsed½ cup extra-virgin olive oil, divided, plus extra for drizzling1 tablespoon curry powder 1½ teaspoons table salt, divided, plus salt for cooking bulgur1¼ cups medium-grind bulgur 5 tablespoons cider vinegar 6 ounces kale, stemmed and chopped4 ounces goat cheese, crumbled (1 cup)½ cup walnuts, toasted and chopped⅓ cup dried cranberries
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.
Time
50 minutesYield
Serves 4Ingredients
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
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
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.
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