Roasted cauliflower and sweet potato salad

A tasty and nutritious vegan meal or side dish!

I love this dish for so many reasons. It’s super-fast and easy to make, colourful, nutritious and, most importantly, really delicious. You can prepare the vegetables ahead of time then roast them right before serving, for a great make-ahead option. The protein-packed crunchy topping is a great addition; I make big batches of crispy lentils (as well as salt and vinegar crispy chickpeas and chili-lime crispy chickpeas) on a regular basis and toss them on top of sorts of things, including soups, green salads and more.

Ingredients

For the salad

  • 1 small head cauliflower, cut into bite-size florets (about 4 cups / 1 L)
  • 1 medium sized sweet potato, peeled and cut in 3/4 inch (2 cm) cubes
  • 1 medium onion, chopped
  • 2 tablespoons (30 mL) olive oil
  • 1/2 teaspoon (2.5 mL) each salt, pepper and smoked paprika
  • 1/4 teaspoon (1.25 mL each garlic powder and chili pepper

For the dressing

  • 2 tablespoons (30 mL) rice or cider vinegar
  • 3 tablespoons (45 mL) olive, canola or avocado oil
  • 2 teaspoons (10 mL) maple syrup or honey or agave syrup (or more, to taste)
  • Pinch each salt, pepper and smoked paprika

To garnish

  • 2 tablespoons (30 mL) minced chives or green onion tops
  • 1/4 cup (60 mL) crispy lentils or roasted sunflower seeds

Method

  • Preheat oven to 400F. Line a baking sheet with parchment paper and set aside.
  • Put prepared vegetables in a large bowl. Drizzle oil over top and toss to coat evenly. Sprinkle with seasonings and toss again. Transfer vegetables to the prepared baking sheet and roast for 25 minutes, stirring occasionally, or until just tender when pierced with the tip of a sharp knife.
  • While vegetables are roasting, shake together the dressing ingredients in a small jar; set aside. Also while vegetables roast, prepare toppings.
  • Transfer roasted vegetables to a serving bowl. Shake dressing once again then drizzle it over the vegetables, tossing to coat evenly. Sprinkle with minced green onion tops and crispy lentils or sunflower seeds.
  • Serve warm or at room temperature.

Serves 3-4 as a main course or 6 – 8 as a side dish.

Author: Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.

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