Curry Roasted Cauliflower Sweet Potato Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 245.8
- Total Fat: 10.0 g
- Cholesterol: 0.0 mg
- Sodium: 78.6 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 7.3 g
- Protein: 6.2 g
View full nutritional breakdown of Curry Roasted Cauliflower Sweet Potato Salad calories by ingredient
Introduction
https://www.ambitiouskitchen.com/curry-roasted-cauliflower-sweet-potato-salad/ https://www.ambitiouskitchen.com/curry-roa
sted-cauliflower-sweet-potato-salad/
Number of Servings: 4
Ingredients
-
4 cup Cauliflower, raw
2 cup, cubes Sweet potato
1 tbsp Extra Virgin Olive Oil
.67 cup Peas, frozen
4 serving Green Onion (fresh-1 stalk)
0.33 cup Cranberries, dried (unsweetened) (by DHARMAHEART)
3 tbsp Tahini
Directions
Instructions
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.
Once done cooking, add roasted sweet potato and cauliflower to a medium bowl. Add in the thawed peas, green onion, cranberries, cilantro and parsley.
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 spoonable. 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.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user ASHSHOE820.
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.
Once done cooking, add roasted sweet potato and cauliflower to a medium bowl. Add in the thawed peas, green onion, cranberries, cilantro and parsley.
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 spoonable. 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.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user ASHSHOE820.
