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Bulgur met geroosterde zoete aardappel, broccoli en 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

Bulgur with roasted sweet potato, broccoli and avocado

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

Preparation time 50 min
Time in oven 20 min
Total 50 min

Equipment

  • Oven at 200
  • 2 pans

Ingredients

  • 500 g sweet potato
  • 200 g bulgur
  • ½ head broccoli
  • 1 avocado
  • ½ lemon
  • 9 cherry tomatoes
  • 90 g Alba kruidenwei geitenkaas
  • 2 tbsp olive oil
  • salt and pepper

Bulgur with roasted sweet potato, broccoli and avocado

    1. Preheat the oven to 200ºC. Put two pans of water on to boil for the broccoli and bulgur. Peel and dice the sweet potato. Spread over a baking tray, drizzle with olive oil and season with salt and pepper. Roast in the oven for about 20 minutes until tender and golden. Use the grill function for the last 5 minutes if needed.
    2. Cook the bulgur according to the packet instructions and keep warm. Break the broccoli into small florets and cook in the boiling water for about 5 minutes until tender. Drain and toss together with the sweet potato and bulgur. Keep warm with the lid on the pan.
    3. Halve the avocado, remove the stone, halve each half again and peel off the skin. Slice and drizzle with lemon juice, then season with salt and pepper.
    4. Halve the cherry tomatoes and cut the cheese into cubes. Spoon the bulgur and vegetables onto a serving dish and arrange the avocado, tomatoes and cheese on top. Finish with extra salt, pepper and lemon juice to taste.

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.