Sweet Potato and Bulgur Wheat Salad
with Avocado and Greek Style Salad Cheese
Our Sweet Potato and Bulgur Wheat Salad is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Sweet Potato
1 sachet(s)
Cajun Spice Mix
15 grams
Vegetable Stock Paste
120 grams
Bulgur Wheat
(Contains: Cereals containing gluten)
125 grams
Baby Plum Tomatoes
24 milliliter(s)
Red Wine Vinegar
(Contains: Sulphites)
15 grams
Honey
1 unit(s)
Avocado
50 grams
Baby Leaf Mix
50 grams
Greek Style Salad Cheese
(Contains: Milk)
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
2 tbsp
Olive Oil
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, sprinkle over the Cajun spice mix (add less if you'd prefer things milder), season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.
Meanwhile, pour the water for the bulgur (see pantry for amount) into a medium saucepan, stir in the veg stock paste and bring to the boil.
Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins.
Meanwhile, halve the baby plum tomatoes.
In a large bowl, combine the red wine vinegar, honey and olive oil (see pantry for amount). Season with salt and pepper. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Add the tomatoes, toss to coat in the dressing, then set aside.
Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm slices. Season with salt and pepper.
When ready, remove the sweet potato from the oven and allow to cool for a few mins.
Add the bulgur, roasted sweet potato and baby leaves to the tomato bowl. Toss to combine.
Share the salad between your bowls. Top with the sliced avocado.
Crumble over the Greek style salad cheese to finish.
Enjoy!
