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

These vibrant lettuce wraps are a celebration of bold flavors and textures. Roasted sweet potato and onion, seasoned with smoky harissa and garlic, pair beautifully with fluffy bulgur studded with salty feta and crunchy sunflower seeds. A drizzle of apricot-mustard aioli adds a tangy-sweet finish, while fresh dill brightens every bite.

Perfect for a light yet satisfying dinner, these wraps come together in under an hour. Serve them as a main or as part of a mezze spread-they’re sure to impress.

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Ingredients

1 unit Veggie Stock ConcentrateView 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

8 ounce Lobster TailsView 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

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with rack in top position. 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. Trim root end from lettuce and separate leaves. Roughly chop half the dill.
2. On a baking sheet, toss sweet potato and onion with half the garlic powder, ¾ teaspoon harissa powder, a drizzle of olive oil, salt and pepper. 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 pinch of salt; cook until fragrant, about 1 minute. Add bulgur, stock concentrate and 1 cup water. Bring to a boil, cover, reduce heat to low and simmer until water is absorbed and bulgur is tender, 12-15 minutes. Remove from heat and let stand covered until ready to serve.
4. While bulgur cooks, make the aioli: In a small bowl, whisk together mayonnaise, apricot jam, mustard, remaining garlic powder, 2 teaspoons white wine vinegar, a drizzle of olive oil, salt and pepper.
5. Once bulgur has cooled slightly, stir in sunflower seeds and half the feta. Season with salt and pepper to taste.
6. Fill lettuce leaves with bulgur mixture and roasted vegetables. Drizzle aioli over the filling and sprinkle with remaining dill and feta. Serve immediately.

Recipe Tips

FAQ

Can I substitute the bulgur with another grain?

Yes, quinoa or couscous work well. Adjust cooking time and liquid according to the grain’s package instructions.

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.

Is this recipe gluten-free?

Bulgur contains gluten. For a gluten-free version, substitute with quinoa or rice. Check that all other ingredients are certified gluten-free.