Herbaceous Tabbouleh w/ Roasted Sunchokes Recipe

Yield: 5 servings
Author: Julie Kim, RD
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Herbaceous Tabbouleh w/ Roasted Sunchokes

Herbaceous Tabbouleh w/ Roasted Sunchokes

This herbaceous tabouleh is packed with fiber and flavors! You'll love the freshness of the herbs and added sweetness from the roasted sunchokes.
Prep time: 15 MinCook time: 30 Mininactive time: 30 MinTotal time: 1 H & 15 M

Ingredients

  • 2 cups sunchokes, thoroughly scrubbed and sliced to ¼”-thick slices
  • 3 tablespoons extra virgin olive oil
  • Dash of salt and pepper
  • 1 cup (#3 coarse) bulgur
  • 3 cups water
  • 1 cup English cucumber, deseeded and diced
  • ½ cup cherry tomatoes, sliced
  • ½ cup green onions (both white and green parts), sliced
  • 1 cup curly leaf parsley, chopped
  • ¼ cup mint, chopped
  • 2 tablespoons Thai basil, chopped
  • 1 clove garlic, finely minced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ teaspoon salt

Instructions

  1. Preheat oven to 425 degrees Fahrenheit.
  2. In a medium mixing bowl add the sunchokes, olive oil, and a dash of salt and pepper. Toss altogether until sunchokes are evenly coated. Place sunchokes onto a baking sheet and place in oven. Bake for 20 minutes, taking them out halfway to flip, until sides are golden brown. Take them out of the oven and set them aside.
  3. While your sunchokes are in the oven, cook the bulgur. In a medium pot add 3 cups of water and bring to a boil. Then add the bulgur in and cook for 15-20 minutes, stirring occasionally. Pour the cooked bulgur into a sieve to remove excess water. Try to drain out as much water as possible. Then put your cooked bulgur into a large mixing bowl and fluff with a wooden spoon. Let this cool so that it is not piping hot before moving onto the next step.
  4. In the same large mixing bowl with your bulgur add the cucumber, tomatoes, green onions, parsley, mint, Thai basil, garlic, and roasted sunchokes. Gently toss around to mix together. Then add the olive oil, lemon juice, and salt. Toss again making sure everything is evenly coated and mixed together. Let it sit in the fridge for at least 30 minutes before serving.

Calories

160

Fat (grams)

3

Sat. Fat (grams)

0

Carbs (grams)

31

Fiber (grams)

6

Net carbs

26

Sugar (grams)

8

Protein (grams)

6

Sodium (milligrams)

200

Cholesterol (grams)

0
Nutrition facts for 1 serving.
Recipe developed by Julie Kim ©2020 Live Local Organic - All rights reserved
Created using The Recipes Generator