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Sweetpotato Tabbouleh

Developed by Roxana Ehsani, MS, RD, CSSD, LDN, Registered Dietitian Nutritionist and Board-Certified Sports Dietitian
Prep Time20 minutes
Cook Time20 minutes
Servings: 6
Calories: 214kcal

Ingredients

  • 1 ½ cup cooked and cubed North Carolina Sweetpotatoes
  • ½ cup cooked bulgur wheat
  • 1 roma tomato diced
  • 2 mini cucumbers diced
  • 3 cups loosely packed parsley leaves chopped
  • 5-6 fresh mint leaves chopped
  • 3 scallions chopped
  • 1/3 cup extra-virgin olive oil
  • 2 lemons juiced
  • 2 garlic cloves minced
  • ¼ tsp cumin
  • 1 tsp salt
  • ½ tsp freshly ground black pepper

Instructions

  • In a large mixing bowl, add sweetpotato, bulgur, tomato, cucumber, parsley, mint leaves, and scallions. Toss to combine.
  • In a small bowl, whisk together olive oil, lemon juice, garlic, cumin, salt, and pepper.
  • Pour dressing over vegetables and toss well. Cover and chill for at least 30 minutes or up to overnight. Serve chilled.

Notes

Nutrition Facts
Sweetpotato Tabbouleh
Amount per Serving
Calories
214
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
9
g
Sodium
 
430
mg
19
%
Potassium
 
565
mg
16
%
Carbohydrates
 
24
g
8
%
Fiber
 
6
g
25
%
Sugar
 
4
g
4
%
Protein
 
4
g
8
%
Vitamin A
 
7509
IU
150
%
Vitamin C
 
66
mg
80
%
Calcium
 
90
mg
9
%
Iron
 
3
mg
17
%
Net Carbohydrates
 
18
g
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 214kcal | Carbohydrates: 24g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 430mg | Potassium: 565mg | Fiber: 6g | Sugar: 4g | Vitamin A: 7509IU | Vitamin C: 66mg | Calcium: 90mg | Iron: 3mg | Net Carbohydrates: 18g