Roasted Brussels Sprout and Bulgur Salad with Lemon-Garlic Dressing
Bulgur is of Turkish origin and a very popular ingredient in Lebanese cooking. For a complete and satisfying meal, combine roasted Brussels sprouts, veggies and sweet potato. Topped with some crunchy nuts and a creamy lemon-garlic dressing, this recipe makes a perfect lunch! For more winter salad recipe ideas, visit our blog!
2 tbsp olive oil
1 clove garlic
- ¾ cup medium bulgur
¾ cup beans (fava, lima, or pulses of your choice), canned or cooked
10 Brussels sprouts
1 small sweet potato
1 tsp spice mix of your choice (cumin, smoked paprika, zaatar ...)
¼ cup PRANA organic raw European almonds
¼ cup PRANA organic raw European pumpkin seeds
2 cups fresh spinach or greens of your choice
In a saucepan, heat 1 tbsp olive oil, add garlic and bulgur, then stir until the bulgur is coated. Add 3/4 cup of water, salt and pepper, and bring to a boil. Reduce heat to low and cook until bulgur has absorbed all the water, about 5 to 10 minutes. Remove from heat and let stand, covered, for another 10 minutes. Add beans or pulses and mix.
Cut Brussels sprouts in half and sweet potato in cubes. Place on a baking sheet, coat with olive oil and season with your choice of spices. Toss well and oven-roast at 400°F (205°C) for 20 minutes.
Slice almonds and cut the apple in cubes. Mix with pumpkin seeds.
In bowls, start by placing spinach on the bottom, then top with bulgur-bean mixture, roasted vegetables, and apple-nut garnish. Drizzle with lemon-garlic dressing.