Bulgur with Roasted Sweet Potato, Kale, and Pomegranate

Ingredients:

1 cup bulgur
1 medium onion, cut into 1/2 inch wedges
salt
1 sweet potato, peeled and cut into 1/2 inch cubes (about 2 cups)
1/2 teaspoon cumin
1/2 teaspoon coriander
1/3 cup walnuts
3 cups packed kale, stems removed
1 clove garlic, minced
1/2 lemon
black pepper
olive oil
1/2 cup pomegranate seeds

Soak bulgur in boiling water until al dente.

Toss sweet potato chunks with olive oil, salt, cumin, and coriander. Bake for 15 minutes at 400. Meanwhile, toss onion wedges with olive oil and salt. Add to baking sheet with potatoes and bake another 15 minutes. Stir and turn the vegetables at least once during cooking. Add walnuts to the side of the vegetable tray and bake 5 minutes longer at 350.

Heat vegetable oil in a skillet and cook the garlic for 1 minute. Add the kale and saute until wilted. Stir in bulgur. Then fold in potato and onions. Drizzle with olive oil and up to a tablespoon of lemon juice. Salt and pepper to taste.

Garnish with walnuts, pomegranate seeds, and a wedge of lemon.

*Variation: may substitute farro for the bulgur.