Curry Roasted Cauliflower & Sweet Potato Salad

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

A few months ago I came across this recipe. It's the perfect mix of tasty and easy to make for my on-the-go lifestyle.

PREP TIME20 MINUTES

COOK TIME30 MINUTES

TOTAL TIME50 MINUTES

SERVES4 ( or 2 very hungry athletes)

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:

• Extra cranberries & cilantro

Nutrition Facts:

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

https://www.ambitiouskitchen.com/curry-roasted-cauliflower-sweet-potato-salad/