Bec Dickinson’s Sweet Potato, Bulgur Wheat & Cauliflower Rice Salad

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Lap up the flavours of this roasted sweet potato, bulgur wheat & cauliflower rice salad.

By blitzing the cauliflower in a food processor, you create a fluffy, rice-like texture that cooks in half the time – the perfect substitute!


Ingredients
• 4 medium sweet potatoes, cut into thin wedges
• 2 red onions, cut into wedges
• 2 teaspoons smoked paprika
• 90ml olive oil
• 130ml bulgur wheat
• 1 garlic clove, minced
• 1 cauliflower, blitzed
• 125g kale, chopped
• 2 avocados, peeled, stoned and diced
• 1/2 bunch parsley, roughly chopped
• salt
 freshly ground black pepper
• 3 tablespoons mixed seeds, to serve

For the dressing:
• 2 lemons, juiced
• 1 tablespoon clear honey
• 1/2 tablespoon wholegrain mustard
• 100ml olive oil
• salt
•  freshly ground black pepper

Method
1 Preheat the oven to 220°C. Line a baking tray with baking parchment.
2 Toss the sweet potatoes and onions in the paprika with 5 tablespoons of the oil. Season well and place on the tray. Roast in the oven for 20 minutes until caramelised, stiring halfway through.
3 Pour the bulgur wheat into a small saucepan and cover with cold water. Bring to the boil, then simmer for 8–10 minutes or until tender. Drain, rinse and set aside.
4 Heat a medium saucepan over a medium heat with the remaining olive oil, add the garlic and cook for 1 minute, then add the cauliflower rice and stir in the pan until lightly golden.
5 Add the kale and cook for a further minute until bright green.
6 Make the dressing by whisking together all the ingredients. Season to taste.
7 Arrange the salad by tossing together the roasted vegetables, bulgur wheat, cauliflower and kale mixture, avocados and parsley.
8 Pack into lunch boxes, with the dressing in a separate container, and store in the fridge overnight. Serve at room temperature with a sprinkling of seeds.

Recipe courtesy of Bec Dickinson, extracted from Love Your Lunches

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