August 14, 2022

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Curry Roasted Cauliflower Sweet Potato Salad | Ambitious Kitchen


A few years again I did a questionnaire on Instagram and requested if there was one recipe you needed me to recreate, what would it not be. Someone responded and talked about a yummy curry roasted cauliflower candy potato salad that was bought at Trader Joe’s. Immediately I put it on my must-recreate checklist of recipes, and as soon as I did it rapidly turned considered one of my all-time FAV salads thus far.

When Abra and I made this salad we critically couldn’t cease devouring it. I’m unsure what it was that made it so good. Maybe the cauliflower and candy potatoes tossed in curry spices and roasted to perfection, or maybe it was the candy cranberries, cilantro and peas that brightened up the salad so properly? Frankly, I feel it’s the curry tahini dressing. You determine.

This salad is deliciously filling because of the roasted veggies and makes the proper lunch and even celebration aspect dish. It retains properly within the fridge for days so you understand I’ve acquired your #MeatlessMonday meal prep coated! Enjoy as is or attempt it with an extra protein (plant-based or non). Basically, should you haven’t made this candy potato cauliflower salad but that is your signal. Get able to fall in love!

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Everything you’ll must make this cauliflower candy potato salad

This roasted veggie salad packs a critical taste punch from curry, heat spices, candy and tangy mix-ins and the very best curry tahini dressing you’ll ever have. Here’s every part you’ll must make it:

  • Veggies: we’re roasting up each cauliflower and candy potatoes as the bottom of this lettuce-free salad. I additionally love including peas for slightly texture and sweetness.
  • Herbs & spices: the spices on this salad are every part. You’ll roast the veggies with curry powder, ground turmeric, garlic powder, cayenne pepper, salt & pepper. You’ll use a few of these spices, plus contemporary ginger within the dressing.
  • For the dressing: you’ll additionally want tahini (use the code ‘ambitiouskitchen’ for 10% off!) contemporary lemon juice and slightly heat water to spherical out the dressing. Feel free so as to add slightly pure maple syrup should you discover the tahini bitter.
  • Mix-ins: what’s a salad with out enjoyable, flavorful mix-ins? I like so as to add dried cranberries, inexperienced onion, cilantro and parsley for superb freshness.

Make this salad your individual

There are tons of simple methods to customise this cauliflower candy potato salad to make use of up what you may have available and make it your individual!

  • Add some crunch. I feel roasted, shelled pistachios or cashews would add an exquisite crunch to this salad.
  • Boost the protein. Keep this salad vegan by including a can of chickpeas or perhaps a cup of cooked quinoa. If you’re not vegan or vegetarian prime it with some cooked, chopped rooster breast.
  • Kick up the spice. Feel free so as to add 1/4 teaspoon extra cayenne pepper to the dressing should you like slightly warmth!
  • Mix up the veggies. Roasted carrots would even be scrumptious, and a few kale marinated within the dressing would add the proper serving of greens.

curry roasted cauliflower sweet potato salad in a bowl with a fork and dressing on the side

How to make this candy potato cauliflower salad

  1. Roast your veggies. Add your cubed candy potato and cauliflower florets to a ready baking sheet, drizzle with olive oil and toss all of them of these beautiful spices. Roast ’em up for about half-hour till fork tender (flipping midway by way of).
  2. Add your mix-ins. Transfer your roasted candy potato and cauliflower to a bowl and add peas, inexperienced onion, cranberries, cilantro and parsley.
  3. Make the dressing. Next, whisk collectively the entire dressing substances till easy and creamy — including extra heat water as-needed. Taste and modify the seasoning to your liking.
  4. Toss it collectively. Pour the dressing everywhere in the salad and gently toss to mix. Garnish with some additional mix-ins and devour!

Wait, is it sizzling or chilly?

The salad can be barely heat the primary day you make it due to the roasted candy potato and cauliflower, however is completely scrumptious straight from the fridge the next days!

curry sweet potato cauliflower salad in a bowl

Store it for later

One of the very best components about this salad is that it stays good in an airtight container within the fridge for as much as 4-5 days! Make a double batch and serve it as a aspect dish or vegan fundamental dish at your subsequent celebration. The leftovers make the proper lunch!

More salad recipes you’ll love

Get all of our scrumptious salad recipes here!

If you make this curry roasted cauliflower candy potato salad, you’ll want to fee the recipe and go away a remark beneath. You may use the hashtag #ambitiouskitchen on Instagram so I can see your creations — xo!

Curry Roasted Cauliflower Sweet Potato Salad (whole30, vegan & gluten free)

Vegan and gluten free curry roasted cauliflower candy potato salad with candy dried cranberries, contemporary herbs and a creamy curry tahini dressing. This beautiful cauliflower candy potato salad is every part you can ever need. Easy to make, filled with veggies and completely addicting!

  • For the cauliflower and candy potatoes:
  • 1
    head cauliflower, reduce into medium-sized florets (about 3-4 cups florets)
  • 1
    massive candy potato, reduce into ½ inch cubes (about 2-3 cups diced candy potato)
  • 1
    tablespoon
    olive oil
  • 1
    teaspoon
    curry powder
  • ½
    teaspoon
    floor turmeric
  • ½
    teaspoon
    garlic powder
  • ¼
    teaspoon
    crimson cayenne pepper
  • Freshly floor salt and pepper
  • For the add-ins:
  • 2/3
    cup
    thawed frozen peas (simply allow them to sit in heat water for a bit)
  • 1/4
    cup
    diced inexperienced onion
  • 1/3
    cup
    dried cranberries (or dried cherries)
  • 1/2
    cup
    finely chopped cilantro
  • non-obligatory: 1/4 cup finely chopped flat leaf parsley
  • For the dressing:*
  • 3
    tablespoons
    tahini
  • 1
    tablespoon
    contemporary lemon juice
  • 2-3
    tablespoons
    heat water, to skinny the dressing
  • ½
    teaspoon
    curry powder
  • ¼
    teaspoon
    garlic powder
  • ½
    tablespoon
    freshly grated ginger
  • ¼
    teaspoon
    floor turmeric
  • ¼
    teaspoon
    salt
  • Freshly floor black pepper
  • To garnish:
  • Extra cranberries & cilantro

  1. Preheat oven to 350 levels F. Place cauliflower florets and cubed candy potatoes on a big baking sheet. Drizzle with olive oil, then sprinkle on curry powder, turmeric, garlic powder, crimson cayenne pepper and season with salt and pepper. Use clear arms to toss every part collectively till it’s properly coated with oil and spices. Spread out evenly. Roast for half-hour, flipping midway in between. We need the candy potatoes to be considerably fork tender however nonetheless have a slight chunk.

  2. Once executed cooking, add roasted candy potato and cauliflower to a medium bowl. Add within the thawed peas, inexperienced onion, cranberries, cilantro and parsley.

  3. Make the dressing: In a small bowl, add in tahini, lemon juice, heat water, curry powder, garlic powder, ginger, turmeric, salt and pepper. Mix properly to mix. Taste and modify seasonings to your liking. Add extra heat water if essential to skinny out the dressing so it’s spoonable. Fold the dressing into the remainder of the substances till they’re properly coated. Serves 2-4, relying on how hungry you might be. Garnish with a couple of additional scallions, cranberries and cilantro.

If you need this spicy, add 1/4 teaspoon extra cayenne pepper to the dressing.

If you discover the dressing bitter, be happy so as to add 1-2 teaspoons of pure maple syrup to sweeten it up.

Nutrition

Servings: 4 servings

Serving measurement: 1 serving (based mostly on 4)

Calories: 213kcal

Fat: 10.2g

Saturated fats: 1.4g

Carbohydrates: 26.4g

Fiber: 6.3g

Sugar: 10.4g

Protein: 5.9g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

This publish was initially printed on January 9, 2019 and republished on September 16, 2021.





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