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/