• Valeria Rodriguez

Curry Roasted Cauliflower & Sweet Potato Salad

Updated: Jul 29

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/

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