Serves 8
95 min
Baked Wheat Bulgur with Sweet Potatoes and Almonds
Recipe GLPR4ca6b8108b356c
A wholesome, baked grain dish combining nutty bulgur wheat with tender roasted sweet potatoes, toasted almonds, and warm spices. This Middle Eastern-inspired main is enriched with fresh parsley and Parmesan cheese, delivering a complete, satisfying meal with plenty of fiber and plant-based nutrition.
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Ingredients
2 15-ounce cans Low-sodium chicken broth
1½ cups Water
2 cups Bulgur wheat
1 medium Medium onion, diced
1 pound Sweet potatoes, peeled and diced into 1/2-inch cubes
1 cup Fresh parsley, chopped
⅔ cup Grated Parmesan cheese
⅔ cup Sliced almonds, toasted
½ teaspoon Ground cinnamon
⅛ teaspoon Ground nutmeg
1¾ teaspoons Salt
to taste Freshly ground black pepper
Directions
Preheat your oven to 350°F. In a large baking dish, combine the chicken broth, water, bulgur wheat, diced onion, and diced sweet potatoes.
Stir in the ground cinnamon, ground nutmeg, and salt. Mix well to evenly distribute the spices throughout the grain and vegetable mixture.
Cover the baking dish tightly with foil or a lid. Place in the preheated oven and bake for 70-75 minutes, until the bulgur is tender and has absorbed most of the liquid.
Remove from the oven and let rest, covered, for 5 minutes. Fluff the mixture gently with a fork.
Stir in the chopped fresh parsley and grated Parmesan cheese. Season with freshly ground black pepper to taste.
Top the bulgur mixture with the toasted sliced almonds just before serving.
