Description
A vibrant and nutritious Curry Roasted Cauliflower Sweet Potato Salad combining warm roasted vegetables with hearty quinoa, chickpeas, and a tangy Greek yogurt dressing. This fusion dish offers a perfect balance of flavors and textures, ideal for a wholesome lunch or dinner.
Ingredients
Scale
Roasted Vegetables
- 1 head cauliflower, cut into florets
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon curry powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
Salad Base
- 2 cups chopped kale or baby spinach
- 1 cup cooked quinoa
- 1 cup drained and rinsed chickpeas
- 1/2 cup diced red onion
- 1/4 cup dried cranberries
- 1/4 cup toasted pumpkin seeds
Dressing
- 1/2 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon honey or maple syrup
- 1 clove garlic, minced
- 1-2 tablespoons water, to thin
Instructions
- Preheat Oven and Prepare Vegetables: Preheat your oven to 425°F (220°C). Spread cauliflower florets and sweet potato cubes evenly on a large baking sheet.
- Season and Roast Vegetables: Drizzle the vegetables with olive oil. Sprinkle curry powder, ground cumin, smoked paprika, salt, and black pepper over them. Toss everything to coat the vegetables evenly. Roast in the oven for 25 to 30 minutes, stirring once halfway through, until they are tender and lightly caramelized.
- Combine Salad Ingredients: In a large mixing bowl, combine chopped kale or spinach, cooked quinoa, chickpeas, diced red onion, dried cranberries, and toasted pumpkin seeds. Add the warm roasted cauliflower and sweet potatoes to the bowl.
- Prepare Dressing: In a small bowl, whisk together Greek yogurt, lemon juice, honey or maple syrup, minced garlic, and a splash of water until the dressing is smooth and pourable.
- Toss Salad and Serve: Drizzle the dressing over the salad mixture and toss gently to coat all ingredients. Serve the salad warm or at room temperature for best flavor.
Notes
- For a vegan alternative, substitute the Greek yogurt with a dairy-free yogurt.
- Add roasted broccoli or bell peppers to increase color and variety.
- For a more substantial meal, serve alongside grilled chicken or tofu.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Fusion
