Roasted Sweet Potato &Amp; Bulgur Lettuce Wraps with Apricot Aioli

These lettuce wraps are bursting with bold flavors and textures. Roasted sweet potatoes and onions, seasoned with garlic and smoky harissa, pair perfectly with fluffy bulgur tossed with sunflower seeds and feta. Everything is piled into crisp lettuce cups and drizzled with a tangy apricot-mustard aioli.

Finished with fresh dill and extra feta, these wraps are a tasty, nutritious and light meal that comes together easily. Perfect for a summer dinner or anytime you crave something fresh and satisfying.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Organic Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sunflower SeedsView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

2 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 tablespoon Harissa PowderView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.125 ounce DillView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Dice sweet potato into ½-inch pieces. Halve, peel and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 tablespoons (4 tablespoons for 4 servings). Trim and discard root end from lettuce; separate leaves. Roughly chop half the dill (all for 4).
2. Toss sweet potato and onion on a baking sheet with half the garlic powder, ¾ teaspoon harissa powder (1½ teaspoons for 4 servings), a drizzle of olive oil, a big pinch of salt and pepper. (Add more harissa if you like heat.) Roast on top rack until browned and tender, 20-25 minutes.
3. Meanwhile, in a small pot, heat a drizzle of olive oil over medium heat. Add minced onion and a big pinch of salt. Cook, stirring, until fragrant, about 1 minute. Add bulgur, stock concentrate and 1 cup water (2 cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until water is absorbed and bulgur is tender, 12-15 minutes. Turn off heat; uncover and let cool.
4. While bulgur cooks, in a small bowl, whisk together mayonnaise, jam, mustard, remaining garlic powder, 2 teaspoons vinegar (4 teaspoons for 4 servings), a drizzle of olive oil and a pinch of salt and pepper.
5. Once bulgur has cooled slightly, stir in sunflower seeds and half the feta. Taste and season with salt and pepper if needed.
6. Fill lettuce leaves with bulgur mixture and roasted veggies. Drizzle aioli over veggies. Sprinkle with as much dill and remaining feta as you like and serve.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with quinoa, couscous or rice. Adjust cooking times accordingly.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving to keep lettuce crisp.

Can I make the aioli ahead of time?

Absolutely! The aioli can be prepared up to 3 days in advance and stored in the fridge.