Vegan Bulgur Salad With Black Lentil And Roasted Sweet Potato Food
VEGAN BULGUR SALAD WITH BLACK LENTIL AND ROASTED SWEET POTATO
Perfect vegan salad for dinner with whole bulgur, black lentil and oven-baked sweet potatoes
Provided by Miri Tzadok
Categories Grains, Legumes, Vegan Salads
Yield 2 Serving/Unit
Number Of Ingredients 11
Steps:
- 1. Peel the sweet potato and cut it into small cubes (1.5 cm in size).2. Preheat the oven to 390°F (200°C).3. In a bowl, mix the olive oil, paprika and salt, add the chopped sweet potatoes and mix well so that all the sweet potatoes are covered in oil.4. Transfer the sweet potatoes to a tray lined with baking paper and place in the preheated oven for about 20 minutes until well baked. Remove and refrigerate.5. Meanwhile, cook the black lentil in boiling water for 25-30 minutes. Taste to see if it is ready.6. Soak the bulgur with 3 cups of boiling water for about 20 minutes, strain and transfer to a bowl.7. Mix the black lentil with the soaked bulgur, add the salt, black pepper and olive oil, add the sweet potatoes as well, mix and garnish with the coriander on top.8. Bon appetite (:
BULGUR SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toast 2 cups bulgur in 1 to 2 tablespoons each butter and olive oil in a saucepan over medium heat until golden and crackly. Add 4 cups water and season with salt; cover and simmer until the liquid is absorbed and the bulgur is just tender, about 20 minutes. Cut a seedless cucumber into chunks; toss with 2 teaspoons red wine vinegar, 2 teaspoons olive oil, 1/4 cup chopped dill and a small handful of pitted, halved black olives. Serve the cucumbers over the bulgur. Photograph by Tina Rup
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- Add the lentils to the saucepan along with the water and stir everything together. Bring the lentils to a boil and then reduce the heat to medium-low and partially cover with a lid. Simmer until the lentils are soft, about 30-35 minutes.
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