Cauliflower Sweet Potato Couscous Salad
This vibrant cauliflower sweet potato couscous salad is packed with plants and served with a creamy vegan pesto tahini dressing. It’s a perfect meal-prep option that can be served warm or chilled!
Many people think that salads are boring by default, but that couldn’t be further from the truth. With the right combination of textures and flavors, you can create a salad that’s filling, delicious, and anything but bland!
Need some inspiration? PlantYou Cookbook and Scrappy Cooking both feature salads that fit the above description. With nearly 300 recipes across both cookbooks, you’ll never struggle to choose what to make for dinner.
Why You’ll Love This Recipe
- This cauliflower sweet potato couscous salad is loaded with flavor, thanks to the smoked paprika, cumin, and fresh herbs. And that’s before you even consider the natural flavors of other components.
- A combo of carbs in sweet potatoes and plant-based protein and fiber from chickpeas, it is a super satisfying meal.
- This salad comes with creamy and herby vegan pesto tahini dressing. Once you try it, you’ll be adding it to all your salads!
- It keeps well in the fridge for up to four days, perfect for meal prep.
Key Ingredients
- Sweet potato is a great source of natural sweetness when you roast it in the oven.
- Cauliflower is a neutral companion to roasted sweet potatoes, packed full of fiber.
- Pearl couscous makes a delicious, chewy base that soaks up all the flavors.
- Chickpeas are an accessible and affordable way to bulk up your meal. It’s one of my favorite ways to add extra protein to almost any meal.
- Fresh herbs (parsley, mint, dill) brighten up the dish and add a fresh contrast to the roasted ingredients.
- Vegan pesto tahini dressing is like its own category! A creamy, tangy, and herby dressing that ties everything together.
Hack It!
- Swap pearl couscous for quinoa if you need a gluten-free alternative. If you’re able to find gluten-free couscous, that will work wonders as well.
- The main function of the pumpkin seeds is to add some crunch to the cauliflower sweet potato couscous salad. Feel free to use different seeds or nuts if you’re out of pumpkin seeds.
- Not a fan of beans? Roast some tofu or tempeh instead of chickpeas.
- You can enjoy it as a side dish or a hearty main meal. If you’re feeling extra playful, you can even use it as a wrap or pita filling.
How to Make This Salad
Step 1: 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.
Step 2: Roast for 30-35 minutes. Toss halfway through and cook until tender and slightly crispy.
Step 3: In the meantime, cook couscous according to package directions. I prefer to cook it in vegetable broth instead of water, for extra flavor.
Step 4: For the dressing, whisk all the ingredients in a jar until smooth.
Step 5: Transfer your roasted veggies to a large salad bowl. Add couscous, herbs, and pumpkin seeds.
Step 6: Drizzle with the vegan pesto tahini dressing and toss to combine. Serve warm or chilled.
Frequently Asked Questions
Yes! Just swap the pearl couscous for quinoa or a gluten-free grain.
Store leftovers in an airtight container in the fridge for up to four days.
As always, I hope you do! If you need to use up produce or just cater to preferences, feel free to play with the ingredients. Please adjust cooking times for the new veggies.
More Plant-Based Salads
- Crispy Rice Salad
- Dumpling Salad
- Cucumber Chickpea Salad
- Green Goddess Salad Tostadas
- Fattoush Salad with Chickpeas
Just because you’re eating plenty of fruit and veggies, doesn’t always mean your nutritional criteria are met. I have recently collaborated with an amazing women-led supplement company to Complement x PlantYou Essential to help you thrive!
The Recipe: Cauliflower Sweet Potato Couscous Salad
Ingredients
- 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
Vegan Pesto Tahini Dressing
- 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
Equipment
- Parchment Paper or reusable baking sheet lining
- Jar or bowl, for the dressing
- Mini whisk
- Large salad bowl
Instructions
- 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. Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
- Swap pearl couscous for quinoa if you need a gluten-free alternative. If you’re able to find gluten-free couscous, that will work wonders as well.
- The main function of the pumpkin seeds is to add some crunch. Feel free to use different seeds or nuts if you’re out of pumpkin seeds.
- Not a fan of beans? Roast some tofu or tempeh instead of chickpeas.
- You can enjoy it as a side dish or a hearty main meal. If you’re feeling extra playful, you can even use it as a wrap or pita filling.