Cilantro-Lime Bulgur Bowls with Roasted Sweet Potatoes
Servings: 4
Calories: 428kcal
Be sure to check out the other versions in the notes section!
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Ingredients
- 2 large sweet potatoes peeled and cut into 1/2" cubes
- 2 tablespoons olive oil
- 2 tablespoons Mexican Spice Blend link in post
- 2 teaspoons kosher salt separated
- 2 3/4 cups vegetable stock or chicken stock
- 1 1/2 cups bulgur
- 2 cloves garlic minced
- 2 limes zested and juiced (keep separate)
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 2 tablespoons cilantro chopped, plus more for topping
Optional Toppings
- cotija, queso fresco, or monterey-jack crumbled
- sour cream
- cherry tomatoes
- pico de gallo
- jalapeños sliced
- lime wedges
- avocado sliced
- fried eggs omit for vegan diets
Instructions
Roast the Sweet Potatoes
- Preheat your oven to 400°F.
- Place the sweet potatoes into a large, lightweight mixing bowl and drizzle some olive oil over them, followed by the Mexican Spice Blend and 1 1/2 teaspoons of the kosher salt. Gently toss the sweet potatoes until they are all well-seasoned.
- Arrange the potatoes into a single layer on a sheet pan. Avoid over-crowding the pan (it will cause them to steam instead of roast).
- Place the sheet pan into the oven and roast them for 30 minutes, or until they're tender.
Make the Cilantro-Lime Bulgur
- Combine the stock, bulgur, and garlic together in a 4 quart sauce pan and bring the stock to a boil over medium-high heat.
- Once the liquid is boiling, reduce the heat to low and stir in the remaining salt, lime zest, cumin, and the pepper. Cover the pot and allow the bulgur to simmer for 12 minutes.
- Once the cooking time has elapsed, check to see that all of the liquid has evaporated. If it hasn't, strain it off and return the bulgur to the pot and allow the residual heat from the pot to dry out the bulgur.
- Stir in the lime juice and the chopped cilantro. Just prior to spooning it into the bowls, fluff the bulgur with a fork.
Build Your Bowl
- Once the potatoes are tender, remove them from the oven, or keep them in a warm oven until you are ready to assemble your bowls.
- If you're topping your bowl with a fried egg, wait until the bulgur and potatoes have finished cooking before frying them. Fry your egg to your preferred style.
- Spoon a cup of the cooked bulgur into your bowls and top with a heaping cup of the sweet potatoes. Add your preferred toppings and enjoy!
Notes
Mediterranean Bowls
If you're prepping these bowls for the next day's lunch, switch out the fried egg for a boiled egg, instead.
- Middle Eastern Spice Blend flavored sweet potatoes
- garlic bulgur (omit the cilantro-lime combo)
- fried egg (optional)
- tahini sauce or tzatziki
- red onions
- tomatoes
- pomegranate arils
- spinach
- feta cheese
- kalamata olives
- cucumbers
- hummus
- potatoes tossed in Chinese five spice or Gochujang paste
- omit cilantro-garlic combo, instead use dashi flakes with grated ginger and garlic (1 teaspoon of each)
- fried egg
- firm, pressed tofu
- cabbage kimchi
- bean sprouts
- cucumbers
- daikon radish
- dried nori
- toss potatoes in Garam Masala Spice Blend
- omit cilantro-lime flavor combo, flavor bulgur with minced ginger and garlic (1 teaspoon each) and a 1/2 teaspoon of the Garam Masala Spice Blend
- fried egg
- sliced mango or Amba Sauce
- plain Greek yogurt
- paneer
- canned or cooked chickpeas
- fresh cilantro and mint
If you're prepping these bowls for the next day's lunch, switch out the fried egg for a boiled egg, instead.
Nutrition
Calories: 428kcal | Carbohydrates: 86g | Protein: 10g | Fat: 8g | Saturated Fat: 6g | Sodium: 1915mg | Potassium: 924mg | Fiber: 19g | Sugar: 10g | Vitamin A: 24618IU | Vitamin C: 14mg | Calcium: 206mg | Iron: 6mg