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Author Notes: A seriously healthy, light and bright meal that's packed with protein and nutrients. You can find more of my recipes at occasionallyeggs.com. —Alexandra | Occasionally Eggs
- 1 large onion, diced
- 1 small sweet potato, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1 cup dry bulgur
- 2 cups vegetable stock or water
- 1 lemon
- 3 cups kale, de-stemmed and chopped
- 12 cape gooseberries, quartered (optional)
- 1 cup cooked lentils
- 1/4 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons lemon juice
- 1/4 cup extra virgin olive oil
- 1 tablespoon white wine vinegar
- 2 teaspoons maple syrup
- 1 teaspoon Dijon mustard
- Heat a large pan over medium heat with some oil. Add the onion and cook for five minutes or until it starts to turn translucent. Add the sweet potato and stir for another five minutes, then toss in the garlic and cook for a further two minutes.
- Wash and juice the lemon, reserving the rind. Add the bulgur to the pan with the two cups water and the reserved lemon rind. Simmer for fifteen minutes. Remove the lemon and add the kale, gooseberries, and lentils. Season with the cumin, salt, and pepper. Throw the lid on the pan for a couple of minutes to let the kale wilt. Cape gooseberries don't need to be cooked, so they'll be perfect in the time it takes for the kale to cook. During that time you can prepare the dressing.
- Whisk together the lemon juice, olive oil, vinegar, maple syrup, and mustard. Pour over the bulgur mixture, stir, and serve hot. The bulgur will absorb the dressing and it will taste amazing.