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Curry Roasted, Sweet Potato & Cauliflower Salad

Curry Roasted, Sweet Potato & Cauliflower Salad

This salad is deliciously filling thanks to the roasted veggies and makes the perfect lunch or even party side dish. It keeps well in the fridge for days so you know I’ve got your #MeatlessMonday meal prep covered! Enjoy as is or try it with an additional protein (plant-based or non). Basically, if you haven’t made this sweet potato cauliflower salad yet this is your sign. Get ready to fall in love!

 

Method & Ingredients.

·         1 head Cauliflower

·         1/2 cup Cilantro

·         1/3 cup Cranberries, dried

·         1 Cranberries & cilantro

·         1/2 tbsp Ginger

·         1/4 cup Green onion

·         2/3 cup Peas, frozen

·         3/4 tsp Powdered garlic

·         1 Sweet potato, large

Condiments

·         1 tbsp Lemon juice, fresh

·         3 tbsp Tahini

Baking & Spices

·         1 Black pepper, Freshly ground

·         1/4 tsp Cayenne pepper, red

·         1 1/2 tsp Curry powder

·         1/4 tsp Salt

·         1 Salt and pepper, Freshly ground

·         3/4 tsp Turmeric, ground


Oils & Vinegars

·         1 tbsp Olive oil

Liquids

·         2 tbsp Water

Instructions

1. Preheat oven to 350 degrees F. Place cauliflower florets and cubed sweet potatoes on a large baking sheet. Drizzle with olive oil, then sprinkle on curry powder, turmeric, garlic powder, red cayenne pepper and season with salt and pepper. Use clean hands to toss everything together until it’s well coated with oil and spices. Spread out evenly. Roast for 30 minutes, flipping halfway in between. We want the sweet potatoes to be somewhat fork tender but still have a slight bite.

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

3. Make the dressing: In a small bowl, add in tahini, lemon juice, warm water, curry powder, garlic powder, ginger, turmeric, salt and pepper. Mix well to combine. Taste and adjust seasonings to your liking. Add more warm water if necessary to thin out the dressing so it is spoon able. Fold the dressing into the rest of the ingredients until they are well coated. Serves 2-4, depending on how hungry you are. Garnish with a few extra scallions, cranberries and Cilantro

50 minutes · Vegan Gluten free · Serves 4 · Vegan and gluten free curry roasted cauliflower sweet potato salad with a creamy curry tahini dressing. 

This salad is everything you could ever want. Easy to make, packed with veggies and absolutely addicting!

Recipe from @AmbitiousKitchen

 

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