Spicy sweet potato and bulgur salad

I will admit – this has more ingredients and requires a scosh more effort than usual, but my family will tell you that it’s absolutely worth it!

  • 1-1/2 cup bulgur (dry) – cooked according to directions
  • 3 sweet potatoes, skinned, diced and boiled until just soft
  • 3 bell peppers, diced
  • large onion, diced
  • 1 can of sliced olives
  • olive oil

Place diced peppers and olives in a large mixing bowl. Cover with cooked bulgur. This will cool the bulgur and soften the peppers slightly.

Mix up vinaigrette:

  • juice of 1 lime
  • 1/4 cup chopped cilantro
  • 1/2 cup olive oil
  • 1/2 cup apple cider vinegar
  • 1 tsp crushed red pepper flakes
  • 1 tbsp smoked paprika
  • 1 tbsp cumin
  • 1 tbsp chipotle powder (adjust all spices to taste! this is pretty spicy)

Pan fry sweet potatoes and onion in a little olive oil until they are brown and crispy.

Add potatoes and vinaigrette to the mixing bowl, toss well, chill and serve! (or if you’re a hungry hippo like us – eat it right away!)

This keeps in the fridge remarkably well and would be a fantastic lunch!

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4 responses

  1. yummmm! I love and miss bulgur wheat… I wonder if short grain brown rice would work or do you think quinoa would be able to stand up to the rest? I fear that it might just turn into a bowl of mush… what do you think? will be using the vinaigrette…

    • I think any grain cooked al dente would work perfectly! i just used bulgur here because my family was freaked out by the name and I wanted to MAKE THEM eat it 😀

      of course, they couldn’t stop eating it. I WIN!!!

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