Baked sweet potato with tabbouleh and hummus.



Stuff you need to know about this dish: 1. It’s wheat free. 2. It’s vegan. At least, I think it is. (Did you know that Oreos are vegan? Mind blown!) 3. It’s got a ton of parsley in which I usually hate, but really love here. 4. It tastes totally great.

I made it after eating a similar salad at Starbucks, which is made up of tabbouleh, chunks of roasted butternut squash, hummus, and sweet potato falafel. It’s pretty delicious, but it’s also always freezing cold and is 4+ quid. Anyone else share my hatred of fridge-cold salads? Blurgh. Nothing worse.


You should know, sweet potatoes are the latest in a very long line of vegetables to be added to Jason’s list of things he Really Doesn’t Like Very Much. Also on the list? Fennel. Spinach. Kale. Green beans. Sweetcorn. Brussels sprouts. Celery. Tomatoes. Parsley. Mange tout.  etc.etc.etc.

I know that fennel’s a pretty divisive flavour, but sweet potato? What’s not to like!? It’s like a jacket potato, but fun. And boy, do I know fun!…

The long and short of this is, you should definitely make this and have it for lunch. Add a sprinkle of seeds onto the hummus. Put some green leaves on the side. Add in some cubed, roasted butternut squash. Buy pre-made hummus, because homemade is cool but not worth having to wash up your food processor. Anyway you fancy, it’s delicious.


Several large sweet potatoes (they keep well, so you can roast up a load at once and store covered and refrigerated)

25g bulgar wheat
2 large vine tomatoes
1 large bunch flat leaf parsley
2/3 tbsp lemon juice
2/3 tbsp olive oil
Small handful mint leaves

1 can cooked chickpeas, drained and rinsed
80ml tahini
1 large garlic clove, crushed
Juice half a lemon
1 tsp cumin
Tablespoon or two of olive oil
Tablespoon or two iced water

1. To make, drizzle the sweet potatoes in olive oil and salt, then roast at 180 for about an hour and a twenty minutes. I like to eat them at room temperature rather than hot, so baked these up the night before I made this dish.

2. Put the bulgar wheat into a bowl with 50ml boiling water, then cover and set aside for 20 mins or until all the water’s been absorbed. Mine needed 1 minute blast in the microwave towards the end of the 20 mins to really get them cooked. Cut a small cross in the bottom of the tomatoes, and cover them with boiling water. Leave for thirty seconds, then drain.

3. Peel the skins off the tomatoes, then deseed and dice. Finely slice the parsley and mint leaves, then add to a large bowl along with the diced tomatoes and cooked bulgar wheat. Dress with lemon juice, olive oil, and salt, and taste to check the seasonings.

4. Drain and rinse the chickpeas, then add to a food processor along with all the other hummus ingredients. Process until you achieve a smooth creamy paste, then drizzle in extra lemon juice and olive oil bit by bit, tasting as you go, until the flavours are balanced and a light whipped texture is achieved.



Related Posts Plugin for WordPress, Blogger...
  • Lucy

    I’m slightly flabbergasted that someone could not like sweet potatoes! I think they’re awesome. Evolution took a good turn when they first came out of the ground!

    Lucy x

  • pauline

    Wow Rosie, I am reading this just after breakfast and it’s making my mouth water. Great photos too:-)

  • Michelle

    This looks absolutely amazing Rosie! Definitely trying this on Friday night (I lead a wild, wild life) xx

  • Dannielle

    This looks delicious! I love sweet potatoes, in every which way.

  • Charlotte (@makupbcandlelit)

    It looks amazing – it just shows that just because a meal is healthy, it doesn’t have to be without flavor :o). Xx

  • Charlotte

    Yummy! This looks incredible!
    Thanks for posting the recipe, definitely going to give this a whirl at some point!
    & Beautiful photos as always! :)

    Charlotte xx

  • Vivi

    thank you so much for your nice comment :) so happy to be advertised on your blog, I love it!

    This looks really delicious :D. And I didn’t know that Oreos are vegan cool to know :) (although I am not vegan or anything haha).

    xx Vivi

  • Gail

    this is very amazing!

  • Charlotte

    That sounds and looks delicious! I love sweet potatoes and will definitely give this a try, yum :) thanks for the receipe x

  • Ellie

    This looks amazing! I’ve been eating vegan a lot more lately, and I really want to make this! Thanks for sharing :)

  • Tash

    This looks super tasty, darling!

  • Raz

    Tabbouleh is my pride and joy. If you’re ever in the middle east, make sure to try it out in some restaurant, everything always tastes better if you eat it where it came from.
    Love from Lebanon
    Raz <3

  • Maria

    Oh this looks delicious!

    Maria xxx

  • Lucy

    This looks seriously good! Can’t believe I’ve only just found your blog… I love it!!!
    Lucy xo | We Resolve Blog

  • Megan

    This all looks so delish! Sweet potatoes are just perfect for fall. Looking forward to trying this out! Thanks Rosie :)

  • Jessica (Coco/Mingo)

    Oh my gosh, this looks sooo good! I just love easy and simple dishes!

  • Shu

    This looks amazing! I absolutely LOVE sweet potato (had it every day at work for like 3 months, woops) AND houmous so will definitely give this a try :)!

  • christina

    how can you not like sweet potato? this looks so tasty. I’m glad you showed us how to make the salad part cos it looks so yummy! x

  • Sarah

    So often I will read a recipe and go ‘oh, that looks nice, I will have to give that a try’ and never do – but I AM going to make this! Looks delicious xx

  • Robyn

    I put sweet potato in basically everything, soups, chili, whatever. I should bake them more. Looks lovely!

  • Rosie

    I LOVE sweet potato. I just made a sweet potato risotto :)
    I love your photos in this post Rosie.. one thing I cant seem to master is food photography!

Read from the beginning >