Bulgur Chickpea Pesto w/Sweet Potato Fries

Print Friendly, PDF & Email

Save to BigOven

Bulgur Chickpea Pesto w/Sweet Potato Fries

Yield: 4

Bulgur Chickpea Pesto w/Sweet Potato Fries

This meal was so good. The girls could not get enough! It has some great green and orange colors so it is fun to look at, too! Pesto on sweet potato fries is awesome!


Sweet Potato Fries

4 medium sweet potatoes (sliced into thin wedges)

2 Tbsp coconut oil (melted)

1 Tbsp rosemary (dried)

Parsley Lemon Pesto

1 large lemon (zest and juiced)

2 cups parsley (flat leaf)

4 cloves garlic

¼ cup olive oil (extra virgin)

½ cup walnuts (raw)


½ cup bulgur

1 15 oz can chickpeas (drained and rinsed)

2 regular green onions (thinly sliced)

¼ cup raisins

½ cup mint leaves

1 breast chicken (grilled) (optional)


  1. Gather your ingredients and pre-heat oven to 425.
  2. Cut your sweet potatoes into wedges.
  3. Place on baking sheet – drizzle with coconut oil and season with rosemary.
  4. Bake for 20 min then flip and bake for another 20 min (or until they look done).
  5. Boil ¾ cups of water.
  6. Add bulgur to heat proof bowl, add boiling water, cover and let set until water is absorbed (about 30 min)
  7. Prepare the rest of the ingredients: parsley, mint, lemon and garlic. Measure out olive oil and walnuts.
  8. Add all the pesto ingredients (except olive oil) to your food processor (or blender) and mix well.
  9. Add olive oil and mix well and set pesto aside.
  10. Once bulgur is done, stir in chickpeas, onion, raisins, and mint leaves.
  11. Top bulgur with 2/3 of the pesto and mix well.
  12. Use the remaining 1/3 of the pesto to top the fries.
  13. Serve immediately with a green salad.


  1. I can’t wait to try this one! Thank you TKS for these great eating ideas. You are ‘saving our lives’ by inspiring, educating and equiping us to eat healthy, delicious food.

Speak Your Mind