Sweet Potato and Bulgur Wheat Salad
with Avocado and Greek Style Salad Cheese
Our Sweet Potato and Bulgur Wheat Salad is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Sweet Potato
1 sachet(s)
Cajun Spice Mix
15 grams
Vegetable Stock Paste
(Contains Celery)
120 grams
Bulgur Wheat
(Contains Cereals containing gluten)
125 grams
Baby Plum Tomatoes
24 milliliter(s)
Red Wine Vinegar
(Contains Sulphites)
15 grams
Honey
1 unit(s)
Avocado
50 grams
Baby Leaf Mix
50 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
220 milliliter(s)
Water for the Bulgur
2 tbsp
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Chop the sweet potatoes into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, sprinkle over the Cajun spice mix (add less if you'd prefer things milder), season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.
Meanwhile, pour the water for the bulgur (see pantry for amount) into a medium saucepan, stir in the veg stock paste and bring to the boil.
Stir in the bulgur, bring back up to the boil and simmer for 1 min. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins.
Meanwhile, halve the baby plum tomatoes.
In a large bowl, combine the red wine vinegar, honey and olive oil (see pantry for amount). Season with salt and pepper. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
Add the tomatoes, toss to coat in the dressing, then set aside.
Meanwhile, halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm slices. Season with salt and pepper.
When ready, remove the sweet potato from the oven and allow to cool for a few mins.
Add the bulgur, roasted sweet potato and baby leaves to the tomato bowl. Toss to combine.
Share the salad between your bowls. Top with the sliced avocado.
Crumble over the Greek style salad cheese to finish.
Enjoy!
