Vegetable bowl with Bulgur & Skyr Sauce

Preparation

1. Preheat the oven to 200°C (390°F).

   Cut the sweet potato into cubes. Toss with olive oil, then season with salt and pepper.

   Roast for 25–30 minutes, until tender and lightly caramelized.

   Cook the bulgur according to the package instructions, then let it cool slightly.

   Finely shred the red cabbage and slice the radishes.

   Roughly chop the pecans.

   In a bowl, mix the skyr with the lemon juice, finely chopped mint, and cilantro. Season to taste.

   Divide the bulgur between two bowls.

   Arrange the arugula, red cabbage, roasted sweet potato, and radishes on top.

   Sprinkle with pecans.

   Drizzle with the skyr sauce just before serving.