Roasted Cauliflower & Sweet Potato Salad
Caramelized cauliflower and sweet potatoes roasted with olive oil and gentle spices, tossed with fresh greens and a lemon-tahini dressing. Comforting yet fresh.
Prep: 15 minutes
Cook: 30–35 minutes
Total: ~50 minutes
Ingredients
Roasted Vegetables
1 medium cauliflower, cut into florets
1 large sweet potato, peeled & cubed
3 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
½ tsp garlic powder
Salt & black pepper
Salad Base
2 cups baby spinach or arugula
½ red onion, thinly sliced
¼ cup chopped parsley or cilantro
2 tbsp toasted pumpkin seeds or almonds
Lemon Tahini Dressing
2½ tbsp tahini
Juice of 1 lemon
1 tbsp olive oil
1 small garlic clove, grated
Warm water
Salt to taste
Instructions
1️⃣ Roast the Veggies
Preheat oven to 200°C (400°F)
Toss cauliflower & sweet potato with olive oil, spices, salt & pepper
Roast 30–35 minutes, flipping halfway, until golden
2️⃣ Make Dressing
Whisk tahini, lemon juice, olive oil, garlic, salt
Add warm water gradually until creamy
3️⃣ Assemble Salad
Add greens to a bowl
Top with warm roasted vegetables
Drizzle dressing and toss gently
4️⃣ Finish
Sprinkle herbs and seeds
Serve warm or at room temperature
Tips
Add chickpeas for extra protein
For sweetness, drizzle a little maple syrup or honey-free date syrup
Great with quinoa or couscous
Frequently Asked Questions
Q: Can I make this ahead?
Yes — roast veggies ahead and assemble fresh.
Q: Is this gluten-free?
Yes, naturally gluten-free.
Q: Can I skip tahini?
Use lemon-olive oil dressing instead.
Nutritional Information
Calories: 420 kcal
Protein: 9 g
Carbs: 38 g
Fat: 24 g
Fiber: 8 g