Description
This Curry Roasted Cauliflower Sweet Potato Salad is a flavorful and satisfying dish that combines the earthy flavors of roasted vegetables with a creamy tahini dressing. Perfect for a healthy lunch or light dinner!
Ingredients
Scale
For the Salad:
- 1 medium head cauliflower (cut into florets)
- 1 large sweet potato (peeled and diced)
- 2 tablespoons olive oil
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 (15-ounce) can chickpeas (drained and rinsed)
- 1/4 cup red onion (thinly sliced)
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup or honey
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- Salt and pepper to taste
Instructions
- Preheat Your Oven: Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper.
- Prepare Vegetables: In a large bowl, toss cauliflower and sweet potato with olive oil, curry powder, cumin, paprika, salt, and pepper. Spread on the baking sheet and roast for 25–30 minutes.
- Make Dressing: Whisk together olive oil, tahini, lemon juice, maple syrup, Dijon mustard, garlic, salt, and pepper in a small bowl.
- Combine Ingredients: In a mixing bowl, combine roasted vegetables with chickpeas, red onion, cilantro, and parsley. Drizzle with dressing and toss gently to coat.
- Serve: Enjoy warm, at room temperature, or chilled.
Notes
- This salad is great for meal prep and stays fresh in the fridge for 3–4 days.
- Enhance with quinoa, greens, or nuts for added variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 7g
- Sodium: 270mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg
