Brown rice with sweet potato puree and tabbouleh

This recipe is both simple and healthy

Ingredients

1 cup	Brown rice (Main)
2 cups	Water, boiled
300 g	Sweet potatoes, peeled (Main)
2 Tbsp	Butter
½ cup	Double cream
200 g	Bulghur wheat, hydrated
½ cup	Tomatoes, chopped in cubes
1 small bunch	Spring onion, finely chopped
¼ cup	Lime juice, to taste
1 drizzle	Extra virgin olive oil, to taste
100 g	Zucchini, sliced on mandoline
100 g	Eggplants, into slices
1 drizzle	Balsamic vinegar, to taste
1 pinch	Salt, to taste

Directions

1. First of all, hydrate the bulghur wheat, always using 2 parts of water for 1 part of wheat. Let it rest for 2 hours. After that strain the wheat using a clean kitchen cloth.
2. Now boil water for the rice, again using 2 parts of water for 1 part of rice. Add the boiled water on the rice and then low the heat, cover and wait until all water evaporates. Only season the rice after it's done, because ingredients like salt or any kind of acid can delay the cooking.
3. Cook the sweet potatoes until it's soft and then mash them up. After that add the butter and double cream. Taste the salt, if necessary add more.
4. On the strained bulghur wheat add the chopped tomato, spring onions, lime juice, salt and extra virgin olive oil.
5. For the side salad, slice the zucchini using a mandoline or some vegetable slicer, then add a drizzle of olive oil, balsamic vinegar and a pinch of salt. Grill the eggplant and serve.