Ingredients

The following ingredients have 4 Servings
  • 1 Sweet Potato
  • 1 Avocado (sliced)
  • 1 cup Bulgur Wheat (cooked)
  • 1 cup Raspberries
  • 1 cup Full Fat Greek Yogurt
  • Lettuce (of your choice)
  • Radish Sprouts
  • Goji Berries (garnish)
  • Basil Infused Olive Oil (to taste)

Instruction

  • This recipe will make about 4 salad bowls, but they are better built each individually because it looks prettier and showcases all the ingredients much better. That also makes it easier if you are just making it for one, just divide the quantities by 4 (although that's pretty impossible for the sweet potato and avocado).
  • Cut the sweet potato into thick fry-like shapes and coat with olive oil. Place on a roasting tray and into an oven preheated to 225°C or about 425°F. Turn every 10 minutes or so for about 30 minutes, or until tender. Let cool before composing the salad.
  • In the bowl lay down the cooked and cooled bulgur wheat topped with lettuce of your choice. Working clockwise add a quarter of the roasted sweet potato, sliced avocado, raspberries, and Greek Yogurt. Throw on some radish sprouts, give a drizzle of basil infused olive oil, and drop on a few wolf berries to garnish.