| Pantry Makes Perfect |

Roasted Veggie and Bulgur Salad

Photo: Sonya Kaplan

While Pesach has come and gone, this recipe came about when I was still trying to empty my pantry of all the chometzdig bits and pieces.

Bulgur is a super grain to keep on hand. It’s quick to cook, filling, chock-full of nutrients, and adapts to whatever flavors you’re craving. While it’s most commonly used for tabbouleh, it can be used as a replacement in your favorite rice, quinoa, or other grain recipes.

Any combination of vegetables will work just fine here. These particular ones were what I had on hand.


  • 2 Tbsp silan or honey
  • 2 Tbsp oil
  • 2 Tbsp soy sauce
  • 1 large sweet potato, diced
  • 3 portobello mushrooms, cleaned and sliced
  • 1 red pepper, halved
  • 2 cups boiling water
  • 1½ cups fine bulgur
  • ½ cup pomegranate arils
  • 2 Tbsp lemon juice
  • 2 Tbsp oil
  • 1 Tbsp honey
  • 1 tsp toasted sesame oil
  • 2 tsp soy sauce
  • ½ tsp salt
  • black pepper, to taste

Preheat oven to 400°F (200°C).

In a small bowl, mix silan, oil, and soy sauce. Divide the mixture among the sweet potatoes, mushrooms, and peppers, and toss each one to combine.

Arrange each vegetable on a lined baking sheet. Roast mushrooms for 20 minutes and sweet potatoes and peppers for 30–40 minutes.

In a small saucepan, heat water until it comes to a boil. Add bulgur. Remove from heat, cover, and let sit for 7 minutes, then fluff with a fork.

Combine all dressing ingredients in a container.

Dice the roasted peppers and mushrooms. Add vegetables and pomegranate arils to the bulgur and toss with dressing.

Note: Bulgur comes in different sizes. For this recipe, fine or medium bulgur will work best.


(Originally featured in Family Table, Issue 840)

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