recipes

Curry Roasted Cauliflower Sweet Potato Salad

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Ingredients

For the cauliflower and sweet potatoes:

  • 1 head cauliflower, cut into medium-sized florets (about 3-4 cups florets)
  • 1 large sweet potato, cut into ½ inch cubes (about 2-3 cups diced sweet potato)
  • 1 tablespoon olive oil
  • 1 teaspoon curry powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon garlic powder
  • ¼ teaspoon red cayenne pepper
  • Freshly ground salt and pepper

For the add-ins:

  • 2/3 cup thawed frozen peas (just let them sit in warm water for a bit)
  • 1/4 cup diced green onion
  • 1/3 cup dried cranberries (or dried cherries)
  • 1/2 cup finely chopped cilantro
  • optional: 1/4 cup finely chopped flat leaf parsley

For the dressing:

  • 3 tablespoons tahini
  • 1 tablespoon fresh lemon juice
  • 2-3 tablespoons warm water, to thin the dressing
  • ½ teaspoon curry powder
  • ¼ teaspoon garlic powder
  • ½ tablespoon freshly grated ginger
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon salt
  • Freshly ground black pepper

To garnish:

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  • Extra cranberries & cilantro

 

 

Instructions

  1. Once done cooking, add roasted sweet potato and cauliflower to a medium bowl. Add in the thawed peas, green onion, cranberries, cilantro and parsley.

Nutrition:

Servings: 4 servings
Serving size: 1 serving (based on 4)
Calories: 213kcal
Fat: 10.2g
Saturated fat: 1.4g
Carbohydrates: 26.4g
Fiber: 6.3g
Sugar: 10.4g
Protein: 5.9g
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