Tabbouleh with sweet potatoes? Yeeees! Seriously, you’re going to love it! There’s lots of good stuff going on here, first there’s well…sweet potatoes. LOVE. And some of those goods things that make it a tabbouleh — bulgur, fresh parsley, mint and lemon juice. Then there is a little red onion, Greek feta, toasted pumpkin seeds and brightly colored and tangy pomegranate seeds. Seriously tasty stuff.
Tabbouleh with sweet potatoes is a wintery spin on the classic
…or something like it. Nonetheless, it’s a delicious creation that’s light and filling all at the same time, as I like grain salads to be. And the fresh herbs and lemon keep it tasting sunny and bright, so that we can, just for a moment, forget about the turn of seasons that is just around the corner. Though, if you have fully embraced fall, and are looking to take advantage of fresh fall produce you can also easily modify this salad recipe: in place of sweet potatoes you could use Hokkaido or butternut squash. And I also willing to bet that sweet and earthy golden beets would also taste great!
Yep, this is my new favorite way to do Mediterranean. A simple and quick-lunch or dinner that’s both satisfying, savory and sweet, and seriously healthy, seriously delicious. Yes, I’m in love.
I hope you LOVE this salad too! It’s:
Fresh
Packed with healthy goodness
Satisfying
Flavorful
& Easy to make!
Tabbouleh with sweet potatoes, feta and pumpkin seeds
Ingredients
- 2 small sweet potato, peeled and diced (ca. 325-350 g)
- 4 tablespoons olive oil
- 1 1/4 cup bulgur (225 g)
- 1 3/4 cup water (430 ml)
- Juice from 1 lemon
- 2 small bunches flat-leaf parsley, chopped
- 1 small bunch fresh mint, chopped (4-5 tablespoons)
- 1 small red onion, finely chopped
- 100 g feta, crumbled (more if desired)
- 1/2 cup toasted pumpkin seeds (pepitas) (50 g)
- seeds from 1/2 pomegranate
- sea salt and freshly ground pepper, to taste
Method
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In large non-stick skillet (or wok), heat 2 tablespoons olive oil over medium to medium-high heat, add the sweet potatoes and cook, stirring occasionally, until softened (about 8 minutes).
-
Add the bulgur and water, and bring to a boil. Cover, reduce the heat to low, and simmer for 10 minutes.
-
Remove from the heat. Let sit, covered, for 2-3 minutes, until bulgur absorbs the water, but is still moist. Let cool for a few minutes (see notes), then fluff with a fork.
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Transfer to a large bowl, add the remaining oil and lemon juice. Toss gently, then add the herbs, red onion, feta, pumpkin seeds and pomegranate seeds. Season with salt and pepper.
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Serve and enjoy!
Notes
- This salad can be served slightly warm or at room temperature and also makes great leftovers.
- To toast the pumpkin seeds, heat a skillet over medium-high heat. NO oil. Add the pumpkin seeds and toast, giving the pan a shake every so often, for about 4-5 minutes until the pumpkin seeds puff up, some of them pop, and some turn golden brown. Transfer to a plate to allow them to cool.
- For this recipe, I use authentic Greek feta made 85% sheep’s milk and 15% goat’s milk, which comes from the Greek island of Lesbos. This is the real stuff and it holds the PDO (Protected Designation of Origin) to prove it.
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