Roasted Sweet Potato Bulgur Bowl

This Roasted Sweet Potato Bulgur Bowl is easy, healthy, and full of flavor!

If it’s true that you are what you eat, then I am definitely this Roasted Sweet Potato Bulgur Bowl. Aaaaand maybe this vegan cookie for one.

I make this for myself roughly once a week whenever I make mac and cheese (<– affiliate link to the one I always choose) for the kids. Side note – boxed mac and cheese is one of my least favorite foods on the planet. I can’t quite explain it, but there’s something about the powdered cheese that just totally grosses me out. So while boxed mac and cheese is my I-don’t-want-to-make-dinner-dinner for the kids, I still feel like I get to not make dinner for myself with this fancy/easy combo.

Should we call these buddha bowls? What is a buddha bowl? Buddha bowls are healthy, hearty bowls of grains and veggies. We’re basically throwing a bunch of veggies in the oven and waiting for bulgur to cook (in the same amount of time it takes to make boxed mac and cheese, FYI). What we’re left with is the healthiest, most comforting meal that I just can’t get enough of. I might even argue that it makes a great breakfast with a runny egg on top.

This is also a great vegetarian meal prep option if you’re riding that train. You can roast a bunch of veggies and portion them out for the week. This recipe is easily scaled up to feed your whole family or yourself for a week. If you have any trouble doing so just drop a comment at the bottom of this post and I’ll help you figure it out!

Are you using bulgur yet? It’s my go-to for bowls like this and my Mediterranean Goodie Bowl. I didn’t include instructions for making it in the recipe because it’s SO easy and is ready in the time it takes the sweet potatoes to cook, just check your package for best results.

This roasted sweet potato bulgur bowl can be customized! Here are a few ideas to get you started:

• Use whatever root vegetables you have on hand in place of/in addition to the sweet potatoes such as carrots, beets, or parsnips, adjusting cooking time as necessary to give you a tender product

• Add roasted broccoli or cauliflower

• Leave off the cheese to make it vegan

• Use quinoa in place of the bulgur to make it gluten-free

• Use whatever leafy greens you have on hand in place of the spinach such as kale, bok choy, or swiss chard, adjusting cooking time as necessary to wilt

• Put a runny egg on top, fried or poached, for some dreamy goodness

• Top with roasted chickpeas for extra protein

If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

This post may contain affiliate links. If you click on a link and make a purchase, I make a small commission off the sale, which helps me continue providing you recipes!

Roasted Sweet Potato Bulgur Bowls

A healthy sweet potato buddha bowl that includes leafy greens, bulgur, and spicy sriracha.

4 from 3 votes

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Servings: 2

Calories: 557

Author: Lindsay Moe

Ingredients

• 1-2 sweet potatoes
• Olive oil
• Coarse kosher salt and freshly ground black pepper
• 1 large onion
• 2 cups fresh baby spinach
• 1/2 cup crumbled feta cheese
• 1 cup cooked bulgur
• Sriracha for topping

Instructions

• Preheat the oven to 425ºF. Cut the sweet potato into one inch chunks and arrange in a single layer on a rimmed baking sheet. Rub lightly with olive oil, then sprinkle with salt and pepper. Bake 10 minutes.
• While the sweet potato is cooking, cut both ends off the onion, then cut into vertical slices. Add the onion to the baking sheet with the sweet potatoes, drizzle with oil, and season with salt and pepper. Return to the oven for 40 minutes, stirring everything once or twice, until the onions are soft and the sweet potato is beginning to brown.
• While the sweet potatoes and onions are cooking, prepare the bulgur according to package directions.
• Add the spinach to the baking sheet and stir into the onions. Return to the oven for 5 minutes or until the spinach is wilted and the sweet potatoes are starting to crisp.
• To assemble the bowls, layer 1/2 cup cooked bulgur, half the sweet potato, onion, and spinach mixture, and 1/4 cup feta cheese. Drizzle with sriracha to taste.

Notes

Nutrition information is for one sweet potato. Nutrition information is an estimate and may vary.

A few ideas to customize your roasted sweet potato bulgur bowl:

• Use whatever root vegetables you have on hand in place of/in addition to the sweet potatoes such as carrots, beets, or parsnips, adjusting cooking time as necessary to give you a tender product
• Add roasted broccoli or cauliflower
• Leave off the cheese to make it vegan
• Use quinoa in place of the bulgur to make it gluten-free
• Use whatever leafy greens you have on hand in place of the spinach such as kale, bok choy, or swiss chard, adjusting cooking time as necessary to wilt
• Put a runny egg on top, fried or poached, for some dreamy goodness
• Top with roasted chickpeas for extra protein

 

Nutrition

Calories: 557kcal | Carbohydrates: 89g | Protein: 19g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 667mg | Potassium: 863mg | Fiber: 20g | Sugar: 7g | Vitamin A: 12195IU | Vitamin C: 18.9mg | Calcium: 279mg | Iron: 3.8mg

Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!