Tabbouleh with Sweet Potato, Feta and Currants
Lunchtime won’t be crunch time with this pack-and-play meal solution. Here is the perfect midday recipe idea that thinks outside of the sandwich. Take meal prep to the next level!
Ingredients
- 1 large sweet potato, about 3/4 lb (340 g), peeled and diced
- 1 onion, chopped
- 1/4 cup (60 ml) olive oil
- 1 1/4 cups (225 g) bulgur
- 1 3/4 cups (430 ml) chicken broth
- 1 1/4 cups (150 g) feta, crumbled
- 1 1/2 cups (70 g) chopped parsley
- 1 cup (45 g) chopped mint
- 1/2 cup (80 g) toasted pumpkin seeds
- 1/4 cup (35 g) currants
- 3 tbsp (45 ml) lemon juice
- Lemon wedges (optional)
Instructions
- In a large non-stick skillet over medium heat, soften the sweet potato and onion in 2 tbsp (30 ml) of the oil. Add the bulgur and broth. Bring to a boil. Cover and simmer over low heat for 10 minutes.
- Remove from the heat. Let rest covered for 2 to 3 minutes or until the bulgur has absorbed all of the liquid (the bulgur will remain moist). Let cool, then fluff with a fork.
- Transfer to a bowl. Add the remaining ingredients and oil. Season with salt and pepper and mix well.
- Serve as is, or alongside hummus, an egg or grilled fish or poultry, garnished with lemon wedges, if desired.
Lunchtime won’t be crunch time with this pack-and-play meal solution. Here is the perfect midday recipe idea that thinks outside of the sandwich. Take meal prep to the next level!