Zesty Bulgur Platter

Fresh Ingredients:

• 1 medium sweet potato, cut into small cubes
• ½ cup frozen peas
• ¼ cup sun-dried tomatoes, finely chopped
• 1-2 cloves garlic, minced
• A handful of fresh arugula (rocket)
• A few thin lime slices, for garnish

Pantry Ingredients:

• 1 cup bulgur wheat
• 1¾ cups hot water or vegetable broth
• 2-3 tbsp soy sauce
• 1 tbsp olive oil
• ¼ cup pecans, roughly chopped
• 2 tbsp mixed seeds (sunflower, sesame, flax, etc.)
• Salt & pepper, to taste

Prepare & Roast the Sweet Potatoes:

1. Preheat the oven to 200°C (400°F).
2. For maximum caramelization, roast the sweet potatoes for 50 minutes, tossing with olive oil, soy sauce, salt, and pepper. For a quicker method, parboil the cubes for 5-7 minutes until just soft, then toss with the seasoning and roast for 20-25 minutes, flipping halfway, until golden and crisp.

Cook the Bulgur:

1. Place the bulgur wheat in a bowl, pour over the hot water or broth, and cover. Let it sit for 10-15 minutes until absorbed. Fluff with a fork and set aside.

Toast the Pecans:

1. In a dry pan over medium heat, toast the pecans for 2-3 minutes, stirring frequently, until fragrant.

Assemble the Platter:

1. In a large bowl, combine the cooked bulgur, roasted sweet potatoes, sun-dried tomatoes, peas, toasted pecans, mixed seeds, and minced garlic. Toss everything together gently.

Garnish & Serve:

1. Top with fresh arugula leaves and arrange lime slices for a zesty finishing touch.