Cauliflower Sweet Potato Couscous Salad
This vibrant and delicious salad is filling and great for digestion. It packs a variety of vegetables, herbs, and spices, not to mention the most creamy vegan pesto tahini dressing.
Equipment
- Parchment Paper or reusable baking sheet lining
- Jar or bowl, for the dressing
- Mini whisk
- Large salad bowl
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
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.
Nutrition
Calories: 518.5kcal | Carbohydrates: 68.9g | Protein: 18.5g | Fat: 20.4g | Saturated Fat: 3.1g | Polyunsaturated Fat: 5.8g | Monounsaturated Fat: 6.8g | Trans Fat: 0.003g | Cholesterol: 0.9mg | Sodium: 1032.1mg | Potassium: 855.1mg | Fiber: 12.1g | Sugar: 4.4g | Vitamin A: 9429.3IU | Vitamin C: 46.9mg | Calcium: 146.3mg | Iron: 4.7mg