My story is one you’ve probably heard before. Young Jewish woman is pre-med in college, ends up in law school after a chemistry accident. 
Sweet and Crunchy Tabboule Salad (Meat)
serves 8
1 cup bulgur
1 medium sweet potato, cut into ½ inch cubes
4 tablespoons extra virgin olive oil, divided
1/3 cup pine nuts, toasted, optional
2 teaspoons apple cider vinegar
1 teaspoon honey
¼ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon ground cumin
¼ teaspoon cinnamon
1/3 cup dried cranberries
3 scallions, sliced thin
Preheat oven to 400ºF. Place the bulgur into a large bowl. Pour 1 cup boiling water on top. Let sit covered from one to four hours.
While the bulgur is sitting, place the sweet potato cubes into a roasting pan and toss with 2 tablespoons of the olive oil. Bake for 25 minutes, stirring once or twice, or until you can just pierce the cubes with a fork. Set aside.
Place the pine nuts into a small pan over medium heat and cook until lightly toasted, stirring often. Watch carefully so they do not burn. Set aside.
In a small bowl, place the remaining two tablespoons olive oil, vinegar, honey, salt, pepper, cumin and cinnamon. Whisk well.
When the bulgur is dry, use a whisk to break apart the grains. Add the vinaigrette and mix with the whisk. Add the sweet potatoes, pine nuts, cranberries and scallions and mix gently. Serve at room temperature