Cauliflower Sweet Potato Couscous Salad
Ingredients
- 1 medium sweet potato, peeled and diced
- 1/2 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
- 1/2 tsp salt
- pepper to taste
- 1 cup pearl couscous, dry
- 1 cup boiling water or vegetable broth
- 1/4 cup chopped parsley
- 1/4 cup chopped mint
- 1/4 cup chopped dill
- 1/4 cup pumpkin seeds
Vegan pesto tahini dressing
- 1/4 cup tahini
- 1 small clove garlic, minced
- 1 tbsp lemon juice
- 4 tbsp water, adjust for consistency
- 1/2 tsp salt
- 1 tbsp nutritional yeast, optional
- 3-4 tbsp vegan pesto, homemade or store-bought
Preparation
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.
Cook couscous according to package directions, preferably using vegetable broth instead of water for extra flavor.
Whisk all the dressing ingredients together in a jar until smooth.
In a large bowl, combine the 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.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days.
