Cooked - Cauliflower Sweet Potato Couscous Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Cauliflower Sweet Potato Couscous Salad

4.0

1 sweet potato (medium, peeled and diced)

½ head cauliflower (cut into small florets)

14 oz chickpeas (1 can, drained and rinsed)

1 tbsp olive oil

2 tsp smoked paprika

1 tsp cumin

½ tsp salt and pepper (adjust to taste)

1 cup pearl couscous (dry)

1 cup boiling water (or vegetable broth)

¼ cup parsley (chopped)

¼ cup mint (chopped)

¼ cup dill (chopped)

¼ cup pumpkin seeds (for crunch)

¼ cup tahini

1 clove garlic (small, minced)

1 tbsp lemon juice

4 tbsp water (adjust for consistency)

½ tsp salt

1 tbsp nutritional yeast (optional, for a cheesy tang)

3-4 tbsp vegan pesto (homemade or storebought)

Preheat oven to 400°F (200°C). Toss the sweet potato, cauliflower and chickpeas with olive oil, smoked paprika, cumin salt, and pepper on a baking sheet.
Roast for 30 to 35 minutes, flipping halfway, until tender and slightly crispy.
In the meantime, cook couscous according to package directions. I prefer to cook it in vegetable broth instead of water, for extra flavor.
For the dressing, whisk all the ingredients in a jar until smooth.
In a large bowl, combine couscous, roasted sweet potato, cauliflower, chickpeas, herbs and pumpkin seeds.
Drizzle with the vegan pesto tahini dressing and toss to combine. Serve warm or chilled.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 5 weeks ago

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