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Wild Rice & Sweet Potato Bulgur Wheat Salad

A healthy lunchtime salad (we could eat this every single day it’s so delish!)


  • Coat the cubed sweet potato with a drizzle of olive oil and a sprinkle of salt. Place on a baking tray in a preheated oven (200C) for 30 to 45 minutes. Leave to cool.

  • Rinse the bulgur wheat, place in a pot with 350ml of water and boil. Cover and simmer until the bulgur wheat begins to soften. Drain and leave to cool.

  • Boil the rice in 230ml of water, add some salt to taste, cover and simmer until the grains have popped. Drain and leave to cool.

  • In a bowl, combine the rice, bulgur wheat and sweet potato a long with the salad ingredients.

  • Whisk the dressing ingredients together in a jug, drizzle on top of the salad and toss to coat.

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