A vibrant sweet potato salad packed with flavor, fiber and slow-release energy
Looking for a nourishing meal that feels light, energising and satisfying at the same time? This roasted sweet potato salad with broccoli, bulgur and pomegranate is a perfect example of balanced nutrition: plenty of vegetables, complex carbohydrates and healthy fats. All in one colourful bowl.
Roasting the vegetables brings out their natural sweetness and adds depth to the flavour. The bulgur provides slow-release energy, while almonds add crunch and healthy fats. Pomegranate seeds finish the dish with freshness and a subtle sweetness.
It’s a great option for a healthy dinner or a meal-prep lunch the next day.
We believe nutrition should support your training, energy and daily life.
This dish does exactly that:
Perfect for busy weeks when you still want to eat well.
Roast the sweet potatoes: Preheat the oven to 200°C. Cut the sweet potatoes into wedges and toss with olive oil, paprika, cumin and a pinch of salt. Spread them on a baking tray and roast for 15 minutes.
Add the broccoli: Mix the broccoli florets with olive oil, salt and Italian herbs. Add them to the tray and roast everything for another 10–15 minutes until golden and tender.
Cook the bulgur: Prepare the bulgur according to the instructions on the package.
Pickle the onion: Slice the red onion very thinly and mix with a splash of rice vinegar and a pinch of salt. Let it sit while you prepare the rest of the salad.
Toast the almonds: Heat a little olive oil in a pan and toast the almonds with smoked paprika and a pinch of salt until lightly golden.
Assemble the salad: Combine the roasted vegetables and bulgur in a large bowl. Add olive oil, lemon juice and black pepper to taste.
Top with the pickled onion, toasted almonds and pomegranate seeds.
Add grilled chicken breast. Slice it and mix it through the salad just before serving for a balanced, protein-rich meal.
Looking for a vegetarian protein boost?
Add grilled or pan-seared halloumi. The salty, crispy cheese pairs perfectly with the sweetness of the roasted sweet potatoes and the freshness of the pomegranate. Simply slice, sear in a hot pan until golden and add to the salad before serving.
Want to keep it fully plant-based?
Add roasted chickpeas. Toss them with olive oil, paprika and cumin, roast them in the oven for 20 minutes and mix them into the salad for extra protein and a satisfying crunch.
