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:
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!
- 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
- 1 cup thawed frozen peas
- 1/4 cup sliced green onion
- 1/3 cup dried cranberries
- 1/2 cup finely chopped cilantro
- 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
Preheat oven to 350. Line a baking sheet with parchment paper or baking mat.
Cut cauliflower into small florets. Peel a cut sweet potato into 1/2 inch cubes. Put vegetables onto baking sheet.
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.
While vegetables are roasting, stir the dressing ingredients together in a small bowl. Put the remaining salad ingredients into a salad bowl.
Once cooked, add the roasted vegetables into the bowl and add the dressing. Toss all together. Enjoy either warm or cold.
Slightly adapted from Ambitious Kitchen.