How to make sweet potato, bulgur wheat and cauliflower-rice salad

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Sweet potato, bulgur wheat and cauliflower rice salad

Vegetarian | Vegan | Gluten-free | Dairy-free | Serves 4

4 medium sweet potatoes, cut into thin wedges 
2 red onions, cut into wedges
2 tsp smoked paprika
90ml olive oil
130g bulgur wheat
1 garlic clove, minced 
1 cauliflower, blitzed
125g  kale, chopped
2 avocados, peeled, stoned and diced
½ bunch of parsley, roughly chopped
Salt and freshly ground black pepper
3 tbsp mixed seeds, to serve 

For the dressing

Juice of 2 lemons
1 tbsp clear honey
½ tbsp wholegrain mustard
100 ml olive oil
Salt and freshly ground black pepper 

Preheat the oven to 220C (425F/ Gas 7). Line a baking tray with baking parchment.

Toss the sweet potatoes and onions in the paprika with 5 tablespoons of the oil. Season well and place on the tray. Roast in the oven for 20 minutes until caramelised, stirring halfway through.

Pour the bulgur wheat into a small saucepan and cover with cold water. Bring to the boil, then simmer for 8–10 minutes or until tender. Drain, rinse and set aside.

Heat a medium saucepan over a medium heat with the remaining olive oil, add the garlic and cook for 1 minute, then add the cauliflower rice and stir in the pan until lightly golden. Add the kale and cook for a further minute until bright green.

Make the dressing by whisking together all the ingredients. Season to taste.

Arrange the salad by tossing together the roasted vegetables, bulgur wheat, cauliflower and kale mixture, avocados and parsley. Pack into lunch boxes, with the dressing in a separate container, and store in the fridge overnight. Serve at room temperature with a sprinkling of seeds.

‘Love Your Lunches’ by Bec Dickinson (Hardie Grant, £12.99) Photography ©Bec Dickinson