Bulgur wheat with sweet potatoes, chilli & coriander

Bulgur wheat with sweet potatoes, chilli & coriander

By Lucas Sanyal
10’ Prep time
25’ Cook time
35’ Total time
300 Calories
6 Serving

Summary

Diana henry's simple grain dish is easy to make and is guaranteed to be a hit. make it even easier by leaving out the potatoes and increasing the amount of bulgur.
Lucas Sanyal 0 Followers

Step by Step

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Step 1

Preheat the oven to 200ºC, gas mark 6. Toss the sweet potatoes in a bowl with 1 tbsp oil and the balsamic. Season. Tip into a medium roasting tin and cook for 20-25 minutes until tender, stirring half way to ensure the cubes are coloured on all sides. Cover to keep warm.
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Step 2

Heat 1 tbsp oil in a medium saucepan and fry the chopped onion over a medium heat for 3-4 minutes or until golden, then add the garlic and chilli and cook for a few minutes more. Add the bulgur wheat and vegetable stock. Bring to the boil, then immediately turn the heat right down, season, cover with a lid, pull off the heat and leave for 15 minutes.
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Step 3

Meanwhile, heat the remaining oil in a frying pan over a medium heat and cook the sliced onions until golden brown, 4-5 minutes. Season and add the sugar. Add the lemon juice when the sugar begins to caramelise.
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Step 4

Toss the bulgur in a warm bowl with the sweet potatoes, pistachios and coriander. Check the seasoning, then scatter the onions on top and serve.

Ingredient

  • Lemon
    Lemon
    0.5
  • Onion
    Onion
    1.5
  • Olive oil
    Olive oil
    3.5 tbsp
  • Garlic cloves
    Garlic cloves
    2 clove/s
  • Bulgar wheat
    Bulgar wheat
    200 grams
  • Red chilli
    Red chilli
    1
  • Caster sugar
    Caster sugar
    1 tsp
  • Sweet potatoes
    Sweet potatoes
    2
  • White balsamic vinegar
    White balsamic vinegar
    0.5 tbsp
  • Pistachio kernels
    Pistachio kernels
    2 tbsp
  • Fresh vegetable stock
    Fresh vegetable stock
    400 mls
  • Coriander
    Coriander
    25 grams

Nutrition Facts

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