Bulgur with cumin-scented Sweet Potatoes

By AnnieMro

Ingredients

• 1 large sweet potato, peeled and cut into 2" cubes
• 2 tbsp. olive oil
• 1 tsp. each ground coriander and cumin
• salt and pepper
• 2 cups vegetable or chicken stock
• 1 cup coarse bulgar wheat
• 2 tbsp. freshly squeezed lemon or lime juice
• chopped fresh cilantro

Preparation

Step 1

Preheat oven to 450 F. Combine sweet potato, oil, coriander, cumin, 1/2 tsp. salt and 1/4 tsp. pepper on a foil-lined rimmed baking sheet. Spread out into a single layer and roast for 20 mins., stirring once or twice until golden brown and tender. Bring stock and pinch of salt to boil. Gradually pour in bulgar, stirring constantly. Reduce heat to low, cover and simmer 15 mins. or until liquid is absorbed. Fold in sweet potatoes and lemon juice, stirring gently with a fork. Season to taste with salt and pepper. Sprinkle with cilantro.