Description
This Curry Roasted Cauliflower Sweet Potato Salad is a vibrant, flavorful dish combining tender roasted cauliflower and sweet potatoes with a zesty curry-spiced dressing. Perfect as a warm or room temperature salad, it features wholesome ingredients like fresh cilantro and crunchy pumpkin seeds, making it a nutritious and satisfying meal or side dish with an Indian-inspired twist.
Ingredients
Scale
Vegetables and Seeds
- 1 medium head cauliflower, cut into florets
- 1 large sweet potato, peeled and diced
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup roasted pumpkin seeds or chopped almonds (optional)
Spices and Oils
- 2 tablespoons olive oil
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
Dressing
- 1/4 cup plain Greek yogurt (or dairy-free alternative)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon maple syrup or honey
- 1/2 teaspoon curry powder
- Salt and pepper to taste
Instructions
- Preheat and Roast Vegetables: Preheat your oven to 425°F (220°C). On a large baking sheet, toss together cauliflower florets and diced sweet potato with olive oil, 1 1/2 teaspoons curry powder, ground cumin, salt, and black pepper until all vegetables are evenly coated. Spread them out in a single layer and roast for 25 to 30 minutes, tossing halfway through, until the vegetables are tender and golden brown.
- Prepare the Dressing: While the vegetables roast, whisk together Greek yogurt, lemon juice, olive oil, maple syrup or honey, 1/2 teaspoon curry powder, salt, and pepper in a small bowl until smooth and well combined.
- Assemble the Salad: Once the roasted vegetables are done, allow them to cool slightly. Transfer them to a large mixing bowl and add chopped red onion, fresh cilantro, and roasted pumpkin seeds or chopped almonds if using. Drizzle the prepared dressing over the salad and toss gently to coat all ingredients evenly. Serve warm or at room temperature.
Notes
- For added protein, toss in cooked chickpeas or quinoa.
- This salad keeps well in the refrigerator and is excellent for meal prep or potlucks.
- Use a dairy-free yogurt to make this salad vegan-friendly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Indian-Inspired
