Curry Roasted Cauliflower Sweet Potato Salad Recipe

Recipe By Slurrp

This Curry Roasted Cauliflower Sweet Potato Salad is a flavorful and nutritious dish that combines roasted cauliflower and sweet potatoes with a tangy curry dressing. The roasted vegetables add a delicious caramelized flavor, while the curry dressing adds a spicy and aromatic kick. This salad is perfect as a side dish or a light lunch, and it can be served warm or cold. It's also vegan and gluten-free, making it suitable for a variety of dietary preferences.

4.3
17 Rating -
Rate
50minstotal
20minsPrep
30minsCook
50m.total
20m.Prep
30m.Cook
Curry Roasted Cauliflower Sweet Potato Salad
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Ingredients for Curry Roasted Cauliflower Sweet Potato Salad Recipe

  • 1/4 Small Head Of Cauliflower, Cut Into Florets
  • 1/4 Large Sweet Potato, Peeled And Cut Into Cubes
  • 1/2 tablespoon Olive Oil
  • 1/2 teaspoon Curry Powder
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • 0.06 cup Plain Yogurt
  • 1/4 tablespoon Lemon Juice
  • 1/4 teaspoon Honey
  • 0.06 teaspoon Salt
  • 0.06 teaspoon Black Pepper
  • as needed Fresh Cilantro Or Parsley, For Garnish

Directions: Curry Roasted Cauliflower Sweet Potato Salad Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • STEP 2.In a large bowl, combine the cauliflower florets, sweet potato cubes, olive oil, curry powder, salt, and pepper. Toss until the vegetables are evenly coated.
  • STEP 3.Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the cauliflower and sweet potatoes are tender and golden brown.
  • STEP 4.While the vegetables are roasting, prepare the curry dressing. In a small bowl, whisk together the yogurt, lemon juice, curry powder, honey, salt, and pepper.
  • STEP 5.Once the vegetables are done roasting, remove them from the oven and let them cool slightly.
  • STEP 6.Transfer the roasted cauliflower and sweet potatoes to a serving bowl. Drizzle the curry dressing over the top and gently toss to combine.
  • STEP 7.Garnish with fresh cilantro or parsley, if desired. Serve the salad warm or cold.
  • STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • Make sure to cut the cauliflower florets and sweet potato cubes into similar sizes to ensure even cooking.
  • Feel free to adjust the amount of curry powder and honey in the dressing to suit your taste preferences.
  • For added crunch, you can sprinkle some toasted nuts or seeds, such as almonds or pumpkin seeds, on top of the salad before serving.

Storage and Serving

  • This salad can be served as a side dish with grilled chicken or fish, or as a light lunch on its own.
  • If serving the salad cold, let it sit at room temperature for a few minutes before serving to allow the flavors to meld together.
  • To make this salad ahead of time, you can roast the vegetables and prepare the dressing in advance. Store them separately in the refrigerator and combine just before serving.
Nutrition
value
84
calories per serving
4 g Fat4 g Protein8 g Carbs5 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    4g
  • Carbs
    8g
  • Fiber
    5g

MacroNutrients

  • Carbs
    8g
  • Protein
    4g
  • Fiber
    5g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    74mg
  • Iron
    3mg
  • Vitamin A
    1155mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    60mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    45mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    45mg
  • Manganese
    < 1mg
  • Phosphorus
    54mg
  • Selenium
    2mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp