Sweet potato and cauliflower salad

with peas, spinach and a curry- and tahini dressing

This vegan and gluten-free roasted sweet potato and cauliflower salad has a delicious creamy tahini-curry dressing. It's easy to prepare and full of flavour - there's simply nothing else to wish for.

Vegan
Gluten-free

Preparation time:

35 min.

Difficulty level:

Easy

Allergens:

sesame

Ingredients

Sweet potato

Cauliflower

Cooked peas

Scallion

Dried cranberries

Spinach

Vegetable seasoning

Garlic powder

Ginger

Cayenne pepper powder

Agave syrup

Fresh parsley

Tahini

Lemon

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2368
566
23
3
84
32
20
15
0
174

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 180 degrees.

Wash all the vegetables. Separate the florets from the cauliflower. Peel the sweet potato and cut it into cubes of approx. 1cm. Cut the spinach into large pieces and set aside. Chop the scallion into small slices. Wash the peas.

Place the cauliflower and sweet potato in a bowl and add 2 tablespoons of oil, half of the vegetable seasoning, the garlic powder and the cayenne pepper. Mix all the ingredients until the spices are spread well over the vegetables. Season to taste.

Bake the vegetables in the oven for 15 minutes. Turn the vegetables around and let them roast for another 10 minutes. Check if the vegetables are nice and tender and remove from the oven. Set aside.

For the dressing: peel and mince the ginger. Place the tahini, the remaining vegetable seasoning, the juice of the lemon, the agave syrup and the ginger in a bowl. Add 2 tablespoons of water and beat it with a fork to a smooth dressing. Season to taste.

Mix the sweet potato and cauliflower with the tahini dressing, the peas, dried cranberries and scallion. Place a base of spinach on a plate and add the warm vegetables on top. Finish the plate with chopped parsley.