Tabbouleh with Sweet Potato, Feta and Currants

Tabbouleh with Sweet Potato, Feta and Currants

  • Preparation 15 min
  • Cooking 15 min
  • Servings 4

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!

Featured in RICARDO Magazine (BACK TO SCHOOL 2018)

Categories

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)

Preparation

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