I have the perfect anytime-of-year salad for you that is so delicious, you will truly not be able to stop eating it! It’s very satisfying from the carbohydrates and fiber of the sweet potatoes, has cancer-fighting sulforaphanes from that cruciferous cauliflower, protein from the peas, and anti-inflammatory turmeric and cilantro. And yet, all that’s really on my mind is just how yummy it is!

I’ve heard a lot of people say lately they don’t like sweet potatoes (gasp! It’s probably my favorite vegetable). I would wager though, that even they would like this salad (maybe with carrots instead of sweet potatoes if they are real sticklers). The dressing and the other ingredients make it a party of so many textures and flavors.

It’s delicious as leftovers, too, making it a great recipe to prepare in advance and eat for lunch over several days. It’s also the perfect picnic or potluck contribution. We love how filling and colorful it is.

Tahini isn’t my favorite (I know, a very unpopular opinion). If you also feel that it’s overpowering or bitter, use hummus for the dressing. If you love tahini, then use tahini as it is indeed quicker and easier to keep on hand.

I adapted this recipe from Ambitious Kitchen. I knew I had to give it a spot on my blog and introduce it to you!

For more make-head lunch ideas, check out these recipes:

Cilantro Pesto Pasta Salad

Rainbow Thai Salad with Peanut Sauce

Chopped Thai Power Salad with Sesame Ginger Dressing

Italian Farro Salad

Mango Quinoa Salad with Honey-Lime Dressing

Curried Chickpea Salad Sandwiches

Black Bean Salsa 

5 from 1 vote

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Curried Cauliflower Sweet Potato Salad

Prep Time

15 mins

Cook Time

26 mins

 

A creamy curry dressing covers roasted sweet potatoes and cauliflower, with fresh tastes of cilantro and green onion and chewy sweet-tart cranberries for the ultimate satisfying plant-based power salad!

Course: Salad

Author: Faithful Plateful

Ingredients

Roasted Cauliflower and Sweet Potato

• 1 small head cauliflower
• 1 large sweet potato
• 1 tsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• salt and pepper
• 2 TBSP water

Salad Add-Ins

• 1 cup thawed frozen peas
• 1/4 cup sliced green onion
• 1/3 cup dried cranberries
• 1/2 cup finely chopped cilantro

Dressing

• 3 TBSP hummus or tahini
• 1 TBSP fresh lemon juice
• 1/2 tsp curry powder
• 1/2 tsp garlic powder
• 1/2 TBSP freshly grated ginger
• 1/4 tsp turmeric
• 1/4 tsp salt
• 1/4 tsp pepper

Instructions

Roast Vegetables (can be done ahead of time)

1. Preheat oven to 350. Line a baking sheet with parchment paper or baking mat.

2. Cut cauliflower into small florets. Peel a cut sweet potato into 1/2 inch cubes. Put vegetables onto baking sheet.

3. Sprinkle the vegetables with the spices and water, and toss. Spread evenly and roast for 30 minutes. Sweet potatoes should be mostly tender but not mushy. Al dente, per se.

Dressing and salad assembly

1. While vegetables are roasting, stir the dressing ingredients together in a small bowl. Put the remaining salad ingredients into a salad bowl.

2. Once cooked, add the roasted vegetables into the bowl and add the dressing. Toss all together. Enjoy either warm or cold.

Recipe Notes

Slightly adapted from Ambitious Kitchen.