Tabbouleh with Sweet Potato, Feta and Currants | RICARDO

Ingredients

• 1 large sweet potato, about 3/4 lb (340 g), peeled and diced
• 1 onion, chopped
• 1/4 cup (60 ml) olive oil
• 1 1/4 cups (225 g) bulgur
• 1 3/4 cups (430 ml) chicken broth
• 1 1/4 cups (150 g) feta, crumbled
• 1 1/2 cups (70 g) chopped parsley
• 1 cup (45 g) chopped mint
• 1/2 cup (80 g) toasted pumpkin seeds
• 1/4 cup (35 g) currants
• 3 tbsp (45 ml) lemon juice
• Lemon wedges (optional)