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Tabbouleh Potato Bowl

Tender, bite-sized potatoes are paired with the bright, herbaceous flavors of tabbouleh, and enhanced with ripe tomatoes, crisp cucumbers, and green onions. Dressed in a tangy olive oil and lemon dressing, this light and flavorful salad is perfect for a fun meal on the go!

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Print Recipe
Potato Type: Yellow
Cuisine: Mediterranean
Prep Method: Air Fryer

Dish

Side DishMain Dish

Prep Time

5 Mins

Cook Time

32 Mins

Serving

Serves 4

Description

Tender, bite-sized potatoes are paired with the bright, herbaceous flavors of tabbouleh, and enhanced with ripe tomatoes, crisp cucumbers, and green onions. Dressed in a tangy olive oil and lemon dressing, this light and flavorful salad is perfect for a fun meal on the go!

Ingredients

  • 1/2 cup Fine Bulger (2 cups cooked, 340 g)
  • 1 cup (240 mL) Water
  • 3 tablespoon (45 g) Fresh Lemon Juice
  • 1 (3g) Garlic Clove, grated
  • 2 cups (60 g) Curly Parsley, finely chopped
  • 1/2 cup (12 g) Mint, chopped
  • 2 (2 tablespoon, 10 g) Green Onions, chopped
  • 1 cup (120 g) English Cucumber, diced
  • 1 cup (180 g) Tomatoes, cored and diced
  • 1/2 teaspoon (1 g) All Spice
  • 1 lb (16 ounces) Yellow Creamer Potatoes
  • 1 tablespoon (14 g) Neutral Oil
  • 1 tablespoon (6 g) Za'atar
  • Salt, to taste
  • Pepper, to taste
  • Shredded Chicken (optional)

Preparation

  1. Combine 1/2 cup of bulgur and 1 cup water in a pot. Bring to a boil, reduce heat to a simmer and cook covered until tender, about 12 minutes. Drain off any excess liquid and fluff with a fork.
  2. While the bulgur is cooking, prepare your potatoes. Add washed and quartered potatoes to a bowl with the oil and za’atar and toss to combine. Season with salt and pepper. Bake or air fry for 20 minutes at 400°F (205°C).
  3. While the potatoes are air frying, finely chop the parsley, mint, and green onions.
  4. Dice the cucumbers and tomatoes.
  5. To make the dressing, zest and juice the lemon into a bowl. Then add grated garlic, all spice, and combine. Pour the sauce mixture over the bulgur.
  6. Combine the seasoned bulgur, the chopped herbs, and the chopped produce. Pour over a bed of the za’atar potatoes and enjoy!

Note: This tabbouleh can be kept separate in the fridge and combined with the potatoes throughout the week for a quick post-workout meal. Add shredded chicken or your favorite protein as well!

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Nutrition Facts Per Serving

Calories

230

Fat

4g

Sodium

30mg

Vitamin C

55.12mg

Carbohydrates

43g

Fiber

6g

Protein

6g

Potassium

899mg

Sugar

3g

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