Coarse kosher salt and freshly ground black pepper
1large onion
2cupsfresh baby spinach
½cupcrumbled feta cheese
1cupcooked 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 ½ cup cooked bulgur, half the sweet potato, onion, and spinach mixture, and ¼ cup feta cheese. Drizzle with sriracha to taste.
Video
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