Bulgur and broccoli salad vegetarian

Name: Bulgur and broccoli salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: World
Ingredients: 100 grams bulgur; 250 grams sweet potato; 1 small broccoli; half a red onion; 2 garlic cloves; salt and pepper to taste; olive oil; 125 g Greek yoghurt; half a lemon; ¼ teaspoon ground cumin seeds; ¼ teaspoon ground cinnamon; ¼ teaspoon chilli powder

This warm bulgur and broccoli salad, with sweet potato and spicy yoghurt, is a tasty and filling lunch. Roasting the broccoli gives this salad even more flavour.

35 minutes

2 persons

Salads

Lunch

This bulgur salad with roasted broccoli, sweet potato and a spicy yoghurt sauce, is a delicious lunch dish. Filling and satisfying, the salad is enjoyed lukewarm rather than cold.

This is an ideal salad if you want to have lunch without bread; you could also replace the bulgur with couscous or quinoa, if you like. There are different types of bulgur, from very fine to coarse, and you can use whatever type you have to hand. Just pay attention to the cooking time, which varies enormously.

You can also add crumbled feta and nuts if you like. Pecans, hazelnuts or pine nuts combine well with the broccoli, sweet potato and bulgur.

Recipe bulgur and broccoli salad

Made by Véronique

Published at 2024-01-23, this recipe is for 2 persons and takes 35 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2024-07-31

Let's get started

Preparation time

15 minutes

Time cooking

20 minutes

Total time

35 minutes

Preparation – 15 minutes

Fill a medium saucepan with water and a generous pinch of salt and bring to a boil.

Peel the sweet potatoes and cut them into small chunks.

Peel the red onion and garlic cloves. Cut the red onion into thin half moons and leave the garlic cloves whole.

Break the broccoli into fairly small florets and spread on a baking tray. Drizzle with olive oil, salt and pepper and add the whole garlic cloves.

Preheat the oven to 180 degrees Celsius.

Finishing the bulgur and broccoli salad – 20 minutes

Roast the broccoli until al dente in the preheated oven; this will take about 10 to 15 minutes, depending on the size of the florets.

Meanwhile, cook the bulgur until tender in the boiling water; the exact cooking time depends on the type of bulgur you use.

Heat a dash of olive oil in a medium-sized frying pan and fry the sweet potato in it for around 5 minutes.

Add the red onion and sauté for about 5 minutes more until the sweet potato has softened. Season with salt and pepper.

Meanwhile, mix 125g Greek yoghurt with the juice of half a lemon, 1 teaspoon ground cumin, ¼ teaspoon ground cinnamon and ¼ teaspoon chilli powder.

Use a fork to mash the roasted garlic and add it to the yoghurt. Season with salt and pepper.

Drain the bulgur, once cooked, and mix with the sweet potato and roasted broccoli.

Serve the warm bulgur salad with the spicy yoghurt. Enjoy!

Tips!

What is bulgur?

Bulgur consists mainly of durum wheat, which is first steamed, then dried and broken into small pieces. The coarseness of breaking and grinding varies from very fine to coarse.

How long should bulgur be cooked?

There are different types of bulgur, from very fine to coarse. Very fine bulgur does not need to be cooked; you just need to soak it in boiling water like couscous.

You do need to cook coarse bulgur and the coarseness determines the cooking time. In theory, most coarse bulgur is ready within 10 minutes.