Curry Roasted Cauliflower Sweet Potato Salad #vegetarian #potato #cauliflower #roasted #easy

Recollect that amazing delectable chickpea broccoli serving of mixed greens from a year ago? This formula may very well top that one. Truly, IT'S THAT GOOD.

What's more, learn to expect the unexpected. I got the thought for this plate of mixed greens on account of you!

Abra and I made this serving of mixed greens half a month prior and couldn't quit eating up it. I don't know what it was that made it so great. Possibly the cauliflower and sweet potatoes prepared in curry flavors and broiled to flawlessness, or maybe it was the sweet cranberries, cilantro and peas that lit up the serving of mixed greens so well? In all honesty I believe it's the curry tahini dressing. You choose.

Point is, everything about this plate of mixed greens is simply acceptable. It remains well in the ice chest for quite a long time, is both vegetarian, gluten free, paleo and whole30 agreeable. I don't know what more you could need.

Also try our recipe : ZUCCHINI PARMESAN #vegetarian #easy #parmesan #cauliflower #food

Ingredients :

For the cauliflower and sweet potatoes:

1 head cauliflower, cut into medium-sized florets (about 3-4 cups florets)
1 large sweet potato, cut into ½ inch cubes (about 2-3 cups diced sweet potato)
1 tablespoon olive oil
1 teaspoon curry powder
½ teaspoon ground turmeric
½ teaspoon garlic powder
¼ teaspoon red cayenne pepper
Freshly ground salt and pepper

For the add-ins:

2/3 cup thawed frozen peas (just let them sit in warm water for a bit)
1/4 cup diced green onion
1/3 cup dried cranberries (or dried cherries)
1/2 cup finely chopped cilantro
optional: 1/4 cup finely chopped flat leaf parsley

Instructions :

Preheat oven to 350 degrees F. Place cauliflower florets and cubed sweet potatoes on a large baking sheet. Drizzle with olive oil, then sprinkle on curry powder, turmeric, garlic powder, red cayenne pepper and season with salt and pepper. Use clean hands to toss everything together until it’s well coated with oil and spices. Spread out evenly. Roast for 30 minutes, flipping halfway in between. We want the sweet potatoes to be somewhat fork tender but still have a slight bite.
Once done cooking, add roasted sweet potato and cauliflower to a medium bowl. Add in the thawed peas, green onion, cranberries, cilantro and parsley.
Make the dressing: In a small bowl, add in tahini, lemon juice, warm water, curry powder, garlic powder, ginger, turmeric, salt and pepper. Mix well to combine. Taste and adjust seasonings to your liking. Add more warm water if necessary to thin out the dressing so it is spoonable. Fold the dressing into the rest of the ingredients until they are well coated. Serves 2-4, depending on how hungry you are. Garnish with a few extra scallions, cranberries and cilantro.

Source : bit.ly/2QwczES