· 1-2 potatoes, peeled and chopped
· 1 eggplant, cubed
· 1-2 crookneck squash, halved and sliced
· 2 garlic cloves, minced
· ½ onion, sliced
· 1 bell pepper, cored and sliced
· 3-4 tomatoes, diced (optional)
· 1 bunch of arugula or spinach
· 1-2 tablespoons olive oil
· 2 cups bulgur or other grain of choice
· Juice from 1 lemon
· 2-3 tablespoons reduced sodium soy sauce
· Salt/pepper to taste
Preheat the oven to 350 degrees. Place potatoes, eggplant, and peppers on a baking sheet and into the oven for about 30 minutes. In a pot of 4 cups of water, boil and simmer bulgur until light and fluffy, then season it with salt, pepper, and lemon juice. In a pan over medium heat, saute onions with olive oil for 2-3 minutes, then add garlic and squash until tender and lightly browned. In the same pan, add in the cooked potatoes, eggplant, and peppers. Then, toss in the tomatoes (if using) and continue to simmer for a couple minutes. Stir in soy sauce and more salt/pepper, if desired. Place a bed of fresh arugula or spinach on separate serving bowls. Add lemony bulgur, then top each bowl with the flavorful sweet potato stir fry. Enjoy!
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