Sweet Potato Salad Bowl

Like This Recipe? Give It A Yum!
Share on Yummly
Yummly
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Share on VK
VK
Email this to someone
email
sweet potato salad bowl
Healthy Salad Bowl with Sweet Potato, Greek Yogurt, Bulgur Wheat, Avocado, Raspberries and Radish Sprouts.

Growing up in California, these sort of healthy salad bowls seem like they’ve been around forever. It wasn’t a hipster trend, just a way of life. Healthy fresh fruits and vegetables in creative combinations are a staple in any salad bowl. Because of this, there are millions of permutations for what a salad bowl can be, and this is just one of them. This sweet potato and yogurt salad bowl of course has more than those two ingredients. There are raspberries, sliced avocado, sprouts and lettuce, bulgur wheat and garnished with wolf berries and basil oil.

I’m sure at one point or another, every single one of those ingredients has been on some list of superfoods. These magical foods that help you live to be 200 and make your bathroom breaks more or less often. Whatever you want. I don’t actually care about all that stuff. I just like the taste. The best thing about salads in my opinion is being able to mess up when trying something new. There aren’t costly mistakes like if you mess up a lobster or a nice piece of steak. If you don’t like the taste, make a different one next time.

Check Out The Other Salads On Cooking To Entertain

Full Fat Greek Yogurt is used in this salad because it makes a great substitute for regular dressing. If you are vegan or lactose intolerant though, you can easily substitute it for a simple lemon vinaigrette, or replace the lemon with grapefruit for a unique twist.

Sweet Potato and Yogurt Salad Bowl Ingredients

As with most salads, you can mess with the amounts to scale up not just the number of salads you want to make, but also the ratio in your own bowl. For this reason, take my amounts as just a suggestion.

1 Sweet Potato

1 Avocado; sliced

1 cup Raspberries

1 cup Full Fat Greek Yogurt

1 cup Bulgur Wheat; cooked

Lettuce of your choice

Radish Sprouts

Wolf Berries, also known as Goji Berries; to taste

Basil Infused Olive Oil

Sweet Potato And Yogurt Salad Bowl Instructions

1. This recipe will make about 4 salad bowls, but they are better built each individually because it looks prettier and showcases all the ingredients much better. That also makes it easier if you are just making it for one, just divide the quantities by 4 (although that’s pretty impossible for the sweet potato and avocado).

2. Cut the sweet potato into thick fry-like shapes and coat with olive oil. Place on a roasting tray and into an oven preheated to 225°C or about 425°F. Turn every 10 minutes or so for about 30 minutes, or until tender. Let cool before composing the salad.

3. In the bowl lay down the cooked and cooled bulgur wheat topped with lettuce of your choice. Working clockwise add a quarter of the roasted sweet potato, sliced avocado, raspberries, and Greek Yogurt. Throw on some radish sprouts, give a drizzle of basil infused olive oil, and drop on a few wolf berries to garnish.

Note:

If you are cooking the Bulgur wheat yourself instead of getting it at the deli section of most grocery stores, it is really simple. Just take a cup of the wheat and toss it on a medium-hot pan with about 2 tbsp of olive oil. Mix it up and allow it to get nice and golden brown. Add a cup of water, salt, and pepper and bring the heat up high. Once it starts to boil remove it from the heat and set it aside. Don’t touch it for at least 10 minutes (but since this recipe is cold, just don’t touch it at all). When room temperature put it in the fridge in an airtight container.

Sweet Potato Salad Bowl

An easy and healthy salad bowl with sweet potatoes, bulgur wheat, greek yogurt and more!
Course Salad
Cuisine American, Fusion
Keyword Salad Bowl
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 bowls

Ingredients

  • 1 Sweet Potato
  • 1 Avocado sliced
  • 1 cup Bulgur Wheat cooked
  • 1 cup Raspberries
  • 1 cup Full Fat Greek Yogurt
  • Lettuce of your choice
  • Radish Sprouts
  • Goji Berries garnish
  • Basil Infused Olive Oil to taste

Instructions

  • This recipe will make about 4 salad bowls, but they are better built each individually because it looks prettier and showcases all the ingredients much better. That also makes it easier if you are just making it for one, just divide the quantities by 4 (although that's pretty impossible for the sweet potato and avocado).
  • Cut the sweet potato into thick fry-like shapes and coat with olive oil. Place on a roasting tray and into an oven preheated to 225°C or about 425°F. Turn every 10 minutes or so for about 30 minutes, or until tender. Let cool before composing the salad.
  • In the bowl lay down the cooked and cooled bulgur wheat topped with lettuce of your choice. Working clockwise add a quarter of the roasted sweet potato, sliced avocado, raspberries, and Greek Yogurt. Throw on some radish sprouts, give a drizzle of basil infused olive oil, and drop on a few wolf berries to garnish.

Notes

If you are cooking the Bulgur wheat yourself instead of getting it at the deli section of most grocery stores, it is really simple. Just take a cup of the wheat and toss it on a medium-hot pan with about 2 tbsp of olive oil. Mix it up and allow it to get nice and golden brown. Add a cup of water, salt, and pepper and bring the heat up high. Once it starts to boil remove it from the heat and set it aside. Don't touch it for at least 10 minutes (but since this recipe is cold, just don't touch it at all). When room temperature put it in the fridge in an airtight container.
Like This Recipe? Give It A Yum!
Share on Yummly
Yummly
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Share on VK
VK
Email this to someone
email


Leave a Reply

Your email address will not be published. Required fields are marked *