> 1 1/2 cups bulgur
> 2 medium sweet potatoes
> 1 yellow bell pepper
> 1 small red onion
> 4 tbsp olive oil
> 2 tsp ground cumin
> 1/4 cup mint leaves, plus more for garnish
> 1/4 cup nonfat plain yogurt
> 2 tbsp lemon juice
> 1 (15 oz) can chickpeas
Preheat the oven to 450°F. Cook the bulgur according to package directions. Scrub the sweet potatoes and dry well, then cut into ½-inch chunks. Remove stem and seeds from the bell pepper, then thinly slice. Peel and cut the red onion into thin wedges.
On a baking sheet, toss sweet potatoes with 1 tbsp oil and cumin, then season with salt. Spread out in even layer. On another baking sheet, toss red onion and bell pepper with 1 tbsp oil, then season with salt (in moderation). Spread out in even layer. Roast vegetables 18 min., until tender.
Meanwhile, finely chop the mint. In a medium bowl, whisk the mint, yogurt, lemon juice, remaining 2 tbsp oil, salt, and pepper. Drain and rinse the chickpeas.
Divide the cooked bulgur among 4 bowls. Top with roasted sweet potatoes, peppers, onions, and chickpeas. Drizzle with yogurt dressing and garnish with additional mint leaves, if desired.