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
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.
Notes
- Serve warm or chilled.
- Add chickpeas or cooked quinoa for extra protein and heartiness.
- Keeps well in the fridge for 2–3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 5g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
