Remember that unbelievable delicious chickpea broccoli salad from last year? This recipe might just top that one. SERIOUSLY, IT’S THAT GOOD.
And guess what? I got the idea for this salad thanks to you!
I did a questionnaire on Instagram and asked if there was one recipe you wanted me to recreate, what would it be. Someone responded and mentioned a yummy curry roasted cauliflower sweet potato salad that used to be sold at Trader Joe’s. Immediately I put it on my must-recreate list of recipes I wanted to make for you.
Abra and I made this salad a few weeks ago and couldn’t stop devouring it. I’m not sure what it was that made it so good. Maybe the cauliflower and sweet potatoes tossed in curry spices and roasted to perfection, or perhaps it was the sweet cranberries, cilantro and peas that brightened up the salad so well? Frankly I think it’s the curry tahini dressing. You decide.
Point is, everything about this salad is just good. It stays well in the fridge for days, is both vegan, gluten free, paleo and whole30 friendly. I’m not sure what more you could want.
Tips for making this sweet potato cauliflower salad:
- Want a little extra protein? Add in a can of rinsed and drained chickpeas or chopped cooked chicken breast.
- Double the recipe and bring it to parties and prepare for your guests to go wild over the flavors.
- If you want the dressing sweeter, add in a teaspoon of pure maple syrup.
- If you want a kick of heat, add in a little extra cayenne pepper to the dressing.
See how to make this sweet potato cauliflower salad:
If you make this recipe, be sure to rate the recipe and leave a comment below. You can also use the hashtag #ambitiouskitchen on Instagram so I can see your creations — xo!
Curry Roasted Cauliflower Sweet Potato Salad (whole30, vegan & gluten free)
- For the cauliflower and sweet potatoes:
- 1 head cauliflower, cut into medium-sized florets (about 3-4 cups florets)
- 1 large sweet potato, cut into ½ inch cubes (about 2-3 cups diced sweet potato)
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- ½ teaspoon ground turmeric
- ½ teaspoon garlic powder
- ¼ teaspoon red cayenne pepper
- Freshly ground salt and pepper
- For the add-ins:
- 2/3 cup thawed frozen peas (just let them sit in warm water for a bit)
- 1/4 cup diced green onion
- 1/3 cup dried cranberries (or dried cherries)
- 1/2 cup finely chopped cilantro
- optional: 1/4 cup finely chopped flat leaf parsley
- For the dressing:*
- 3 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 2-3 tablespoons warm water, to thin the dressing
- ½ teaspoon curry powder
- ¼ teaspoon garlic powder
- ½ tablespoon freshly grated ginger
- ¼ teaspoon ground turmeric
- ¼ teaspoon salt
- Freshly ground black pepper
- To garnish:
- Extra cranberries & cilantro
Preheat oven to 350 degrees F. Place cauliflower florets and cubed sweet potatoes on a large baking sheet. Drizzle with olive oil, then sprinkle on curry powder, turmeric, garlic powder, red cayenne pepper and season with salt and pepper. Use clean hands to toss everything together until it’s well coated with oil and spices. Spread out evenly. Roast for 30 minutes, flipping halfway in between. We want the sweet potatoes to be somewhat fork tender but still have a slight bite.
Once done cooking, add roasted sweet potato and cauliflower to a medium bowl. Add in the thawed peas, green onion, cranberries, cilantro and parsley.
Make the dressing: In a small bowl, add in tahini, lemon juice, warm water, curry powder, garlic powder, ginger, turmeric, salt and pepper. Mix well to combine. Taste and adjust seasonings to your liking. Add more warm water if necessary to thin out the dressing so it is spoonable. Fold the dressing into the rest of the ingredients until they are well coated. Serves 2-4, depending on how hungry you are. Garnish with a few extra scallions, cranberries and cilantro.
If you want this spicy, add 1/4 teaspoon more cayenne pepper to the dressing.
If you find the dressing bitter, feel free to add 1-2 teaspoons of pure maple syrup to sweeten it up.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats