Print
Orientalische gebackene S├╝├čkartoffeln mit Birnen und Bulgur Rezept, vegane Beilage Salat

Roasted Sweet Potato and Pear Salad with Bulgur

A simple roasted sweet potato and pear salad with eastern mediterranean influences. Served over bulgur with a tangy white balsamic dressing. Naturally vegan.
Course Salad, Side Dish
Category Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 406 kcal
Autor Elle

Ingredients

  • 2 small to medium sweet potato, peeled and diced (2-3 cm) (ca. 500 g)
  • 1 large pear (firm, but ripe), cored and diced (2-3 cm)
  • 4 small red onions, quartered
  • 1 tablespoon ground cumin
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 ground coriander
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • freshly ground pepper, to taste
  • 1 cup bulgur (200g)

For the dressing:

  • 2 cloves garlic minced
  • 4 tablespoons extra-virgin olive oil
  • 3 tablespoons white balsamic vinegar
  • 1/4 teaspoon sea salt
  • freshly ground pepper, to taste

To serve:

  • seeds from 1/2 pomegranate
  • Handful cilantro or flat-leaf parsley, leaves only

Method

  1. Preheat the oven to 200 c and line a baking sheet with parchment paper.
  2. Place sweet potato, onions, pear in a large bowl, sprinkle with spices (cumin, cinnamon, coriander, cayenne). Add olive oil and toss well until evenly coated. Transfer to baking sheet and spread in even layer. Season with salt and pepper.
  3. Transfer to the preheated oven and roast for 20-25 minutes, or until the sweet potato can be easily pierced with a fork.
  4. While the vegetables are roasting, cook the bulgur according to package instructions.
  5. In a small bowl, whisk together the dressing ingredients.
  6. To serve, place the bulgur onto a large platter or individual plates and top with the roasted vegetables. Drizzle with the dressing and garnish with the pomegranate seeds and herbs.
  7. Serve warm or at room temperature. Enjoy!

Notes