Name: Curry Roasted Cauliflower Sweet Potato Salad Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern-Inspired
Ingredients: 1 medium head cauliflower, cut into florets; 1 large sweet potato, peeled and cubed; 2 tablespoons olive oil; 1 1/2 teaspoons curry powder; 1/2 teaspoon ground cumin; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup chopped red onion; 1/4 cup chopped fresh cilantro; 1/4 cup roasted pepitas or sunflower seeds; juice of 1/2 lemon; 2 tablespoons plain Greek yogurt or tahini; 1 tablespoon lemon juice; 1 teaspoon honey or maple syrup; 1 tablespoon water (to thin); pinch of salt

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Let me tell you, Curry Roasted Cauliflower Sweet Potato Salad is one of those magical dishes that ticks every box: it’s flavorful, colorful, wholesome, and maybe best of all, incredibly easy to pull together. Imagine golden, caramelized cauliflower and sweet potato mingling with pops of red onion and fresh cilantro, all brought to life with a fragrant curry spice blend. Toasted pepitas add crunch, a quick, creamy dressing (if you like!) ties it all together, and each bite bursts with warm, cozy, irresistible flavor. Trust me, it’s pretty much guaranteed to become your new go-to, whether you’re planning a showstopper side, a satisfying lunch, or a feel-good meal prep staple!

Curry Roasted Cauliflower Sweet Potato Salad Recipe - Recipe Image

Ingredients You’ll Need

The best part about this Curry Roasted Cauliflower Sweet Potato Salad is how the simplest ingredients, when combined thoughtfully, create a symphony of flavor and texture. Each ingredient has a special role, from the robust spices infusing warmth to the lemon and herbs brightening up the finished salad.

Cauliflower: The cauliflower gets beautifully crisp and caramelized during roasting, adding a delicious, nutty element.
Sweet potato: Sweet potato cubes roast up tender and slightly sweet, balancing the savory depth of the curry flavors.
Olive oil: Helps the vegetables roast to golden perfection while enhancing their natural flavors.
Curry powder: The hero spice here, bringing a bold, earthy, and aromatic kick that drives the whole salad.
Ground cumin: Adds a toasty, slightly smoky undertone that really complements the other spices.
Garlic powder: Delivers a mellow garlicky punch without any added prep time.
Salt: Essential for heightening all the flavors and making the vegetables truly sing.
Black pepper: Offers a gentle touch of heat and rounds out the spice profile.
Red onion: Brings sharpness and color, contrasting beautifully with the warm roasted veggies.
Fresh cilantro: Infuses the salad with a burst of herbal freshness and vibrance.
Roasted pepitas or sunflower seeds: These tiny seeds add irresistible crunch (and extra nutrition!) in each bite.
Lemon juice: Just a squeeze brings brightness and balances the rich roasted flavors.
Optional dressing (Greek yogurt or tahini, lemon juice, honey or maple syrup, water, salt): Whisk these together for a luscious, tangy drizzle that ties it all together—you’ll love the creamy texture!

How to Make Curry Roasted Cauliflower Sweet Potato Salad

Step 1: Roast the Cauliflower and Sweet Potato

Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper—this is your foundation for crispy perfection. Toss your cauliflower florets and sweet potato cubes with olive oil, curry powder, cumin, garlic powder, salt, and pepper. When everything’s evenly coated, spread them out on the baking sheet so the veggies have room to breathe. Pop them in the oven for about 25 to 30 minutes, flipping halfway through so they roast evenly and develop those delicious golden edges.

Step 2: Let the Veggies Cool

Once your cauliflower and sweet potato have turned perfectly fork-tender and caramelized, let them cool for a few minutes after removing them from the oven. This helps the flavors settle (and saves you from burning your tongue!). Slightly cooled veggies also mean your fresh herbs and crunchy toppings won’t wilt or lose their bite.

Step 3: Toss with Salad Ingredients

Move the warm roasted veggies to a large bowl. Add the chopped red onion, fresh cilantro, pepitas or sunflower seeds, and a good squeeze of lemon juice. Gently toss everything together so you get a bit of herb, crunch, and citrus with every bite—the colors and aromas are a feast on their own!

Step 4: Make the Optional Creamy Dressing

If you’re going for extra decadence, now’s the time to whisk together your quick dressing: Greek yogurt or tahini, lemon juice, honey (or maple syrup), a splash of water, and a pinch of salt. Stir until smooth, then thin it out as needed. This creamy drizzle truly elevates your Curry Roasted Cauliflower Sweet Potato Salad to irresistible status!

Step 5: Bring It All Together

Drizzle the creamy dressing over the salad, or serve it on the side. Give everything one last gentle toss and taste for seasoning—you might want another little spritz of lemon or a shower of fresh pepper. Now, you’re ready to dig in, share, and impress!

How to Serve Curry Roasted Cauliflower Sweet Potato Salad

Garnishes

Don’t hold back with your finishing touches! A final sprinkle of fresh cilantro, a handful of toasted pepitas, or even a smattering of pomegranate seeds can make this Curry Roasted Cauliflower Sweet Potato Salad look and taste extra special. For an added pop, a dusting of your favorite chili flakes or a swirl of the creamy dressing will make every bowl Instagram-worthy and utterly craveable.

Side Dishes

This salad is hearty enough to shine solo for lunch, but it also plays beautifully with others. Serve it alongside grilled chicken, roasted salmon, or a warm chickpea stew for a supper that feels both comforting and nourishing. A side of fluffy quinoa or a simple green salad also rounds out the meal without overpowering the salad’s bold flavors.

Creative Ways to Present

Elevate casual gatherings by serving your Curry Roasted Cauliflower Sweet Potato Salad on a bed of baby greens, tucked into warm pita pockets, or atop a grain bowl with a scoop of hummus. For a playful twist, try layering the salad in mason jars for meal prep, or artfully plating it on a large platter and letting everyone dig in family-style!

Make Ahead and Storage

Storing Leftovers

Leftover Curry Roasted Cauliflower Sweet Potato Salad keeps its flavor and texture beautifully for up to 2 or 3 days in the fridge. Store it in an airtight container, and if possible, keep the dressing separate until serving to preserve the salad’s crunch. It’s perfect for meal prepping a few healthy lunches ahead of time!

Freezing

While you technically can freeze the roasted veggies, the overall texture of this salad is best enjoyed fresh or gently chilled from the fridge. Freezing tends to soften the veggies and dulls the herbs’ brightness. If you must freeze, store the cooked cauliflower and sweet potato separately, then toss with fresh mix-ins before serving.

Reheating

To enjoy your salad warm, just pop the veggies in a 350°F (175°C) oven for a few minutes until heated through, or give them a quick sauté in a skillet. Add the fresh onion, herbs, seeds, and dressing just before serving for that perfect blend of cozy and crisp. You might even love the leftovers straight from the fridge for a refreshing twist!

FAQs

Can I make Curry Roasted Cauliflower Sweet Potato Salad vegan?

Absolutely! Simply use tahini for the dressing instead of Greek yogurt, and choose maple syrup over honey. Every bite will still be creamy, rich, and full of flavor—vegan-friendly and totally delicious.

What kind of curry powder works best?

Any good-quality curry powder will be fantastic, so use your favorite. For extra depth, go for a medium or hot blend if you like a little heat, or try a milder version for a more subtle, earthy warmth.

Can I add extra protein to this salad?

Definitely—this salad is perfect for bulking up! Toss in a can of drained and rinsed chickpeas, grilled tofu cubes, or a scoop of cooked quinoa and you’ll have a protein-packed, extra-satisfying meal.

How do I prevent the veggies from getting mushy?

Give your veggies plenty of space on the baking sheet and roast at high heat. Overcrowding causes steaming instead of roasting—spreading everything out is key to getting those golden, crispy edges that make this Curry Roasted Cauliflower Sweet Potato Salad shine.

Is this salad good for meal prep?

Yes, it’s a meal prep superstar! The flavors only improve as they mingle in the fridge, and the hearty veggies hold up well. Just keep the dressing and delicate toppings separate until you’re ready to eat for the freshest taste and texture.

Final Thoughts

I can’t wait for you to dig into this Curry Roasted Cauliflower Sweet Potato Salad—it really brings together everything I love about easy, nourishing meals with unforgettable flavor. If you whip up a batch, let your creativity run wild and make it your own. I promise it’ll turn any meal into something special!

Curry Roasted Cauliflower Sweet Potato Salad Recipe

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4.7 from 13 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free, Vegan

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Description

This Curry Roasted Cauliflower Sweet Potato Salad is a flavorful and nutritious dish perfect as a side or main. Roasted vegetables mixed with aromatic spices create a Middle Eastern-inspired salad, topped with a zesty lemon dressing. Customize with optional yogurt or tahini dressing for added creaminess.

Ingredients

Scale

Main Salad:

1 medium head cauliflower, cut into florets
1 large sweet potato, peeled and cubed
2 tablespoons olive oil
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
1/4 cup roasted pepitas or sunflower seeds
juice of 1/2 lemon

Optional Dressing:

2 tablespoons plain Greek yogurt or tahini
1 tablespoon lemon juice
1 teaspoon honey or maple syrup
1 tablespoon water (to thin)
pinch of salt

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Instructions

Preheat oven and prepare vegetables: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Toss cauliflower and sweet potato with olive oil, curry powder, cumin, garlic powder, salt, and pepper in a bowl.
Roast the vegetables: Spread the seasoned vegetables on the baking sheet and roast for 25–30 minutes, tossing halfway, until tender and golden.
Assemble the salad: Combine roasted vegetables with red onion, cilantro, pepitas, and lemon juice in a large bowl.
Optional dressing: For the dressing, whisk together yogurt or tahini, lemon juice, honey, water, and salt until smooth. Drizzle over the salad before serving.