A nourishing meal with roasted sweet potato, bulgur and creamy avocado
There are so many things to love about this quick and flavourful recipe that I hardly know where to start. My favourite perk? This meat-free salad is anything but boring — something that can sometimes surprise even the most devoted meat lovers. The avocado gives you your daily dose of healthy fats, and thanks to the bulgur and sweet potato, your stomach won't be rumbling any time soon after eating. I say: let's get into the kitchen!
Recipe
This colourful dish combines roasted sweet potato with cooked bulgur and broccoli, topped with fresh avocado, cherry tomatoes and goat's cheese. An easy and nourishing weeknight meal.
| Course | Main course |
|---|---|
| Kitchen | Middle Eastern |
| Servings | 2 |
| Preparation time | 50 min |
|---|---|
| Time in oven | 20 min |
| Total | 50 min |
This dish is easy to adapt to your own taste. Add extra vegetables or swap the goat's cheese for another soft cheese if you prefer. The bulgur can also be replaced with another grain such as couscous or quinoa.
Serve the dish straight after cooking for the best flavour. Avocado browns quickly, so be generous with the lemon juice. Any leftover bulgur and vegetables keep well in the fridge and make a great lunch the next day.
Inspiration for all your dishes