Sweet Potatoes with Herby Bulgur and Feta

Name: Sweet Potatoes with Herby Bulgur and Feta
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 4 medium sweet potatoes (7 to 8 oz each), scrubbed and patted dry; 1 1/2 tsp. olive oil; Kosher salt; 1/2 c. bulgur; 2 c. baby spinach; 1/2 c. flat-leaf parsley leaves; 1/4 c. roughly chopped chives; 2 tbsp. roasted unsalted almonds; 2 tsp. olive oil; 1 tsp. lemon zest; 2 oz. feta, crumbled (about 1/3 cup)

Sweet, savory and a little cheesy.

By Joy ChoPublished: Jan 2, 2024

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sweet potatoes with herby bulgur and feta

mike garten

Yields:

4 serving(s)

Total Time:

50 mins

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Spinach, herbs, roasted almonds and lemon zest give a fresh and flavorful upgrade to plain bulgur. Stuff the combo into a sweet potato and top with crumbled feta for a filling, feel-good meal.

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Ingredients

For sweet potatoes

4
medium sweet potatoes (7 to 8 oz each), scrubbed and patted dry
1 1/2 tsp.
olive oil
Kosher salt

For filling

1/2 cup
bulgur
2 cups
baby spinach
1/2 cup
flat-leaf parsley leaves
1/4 cup
roughly chopped chives
2 Tbsp.
roasted unsalted almonds
2 tsp.
olive oil
1 tsp.
lemon zest
Kosher salt
2 oz.
feta, crumbled (about 1/3 cup)

Directions

1. Step 1Roast sweet potatoes: Heat oven to 425°F. Prick potatoes all over with fork and place on large plate. Microwave on High, flipping halfway through, 6 minutes.
2. Step 2Brush with oil, sprinkle with 1/4 teaspoon salt, then roast on baking sheet until tender, 18 to 20 minutes. When cool enough to handle, split top of each potato lengthwise to create pocket.
3. Step 3Meanwhile, make filling: In medium saucepan, bring 1 cup water to a boil. Stir in bulgur and reduce to a simmer; cover and simmer until nearly tender, 9 minutes. Remove from heat and let sit, covered, 3 minutes, then fluff with fork. Transfer 1 cup to medium bowl (save remaining bulgur for another use).
4. Step 4In food processor, pulse spinach, parsley and chives until finely chopped. Scrape down sides, then add almonds, oil, lemon zest and 1/2 teaspoon salt and pulse to finely chop nuts. Fold into bulgur. Stuff filling into roasted sweet potatoes (about 1/3 cup per potato) and top with feta.

Meal-Prep Hack: Roast sweet potatoes a day before serving, wrap in foil and refrigerate, then rewarm in the oven and fill as desired.

NUTRITIONAL INFORMATION (per serving): About 264 cal, 9.5 g fat (3 g sat), 13 mg chol, 560 mg sodium, 38 g carb, 9 g fiber, 9.5 g sugar (0 g added sugar), 8 g pro

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