Cauliflower Sweet Potato Couscous Salad
Yield: 4
| prepPreheat oven to 400°F / 200°C | |||
| 1 medium sweet potato, peeled and diced | Roast sweet potato, cauliflower & chickpeas 400°F / 200°C, 30–35 min | Combine couscous, roasted veg, herbs & seeds | Drizzle dressing & pesto, toss & serve |
| ½ head cauliflower, cut into small florets | |||
| 400 g chickpeas, drained and rinsed | |||
| 1 tbsp olive oil | |||
| 2 tsp smoked paprika | |||
| 1 tsp cumin | |||
| ½ tsp salt and pepper | |||
| 185 g pearl couscous (dry) | Cook couscous in boiling water | ||
| 240 ml boiling water or vegetable broth | |||
| 15 g parsley, chopped | |||
| 12 g mint, chopped | |||
| 8 g dill, chopped | |||
| 35 g pumpkin seeds | |||
| 60 ml tahini | Whisk tahini dressing until smooth | ||
| 1 small clove garlic, minced | |||
| 1 tbsp lemon juice | |||
| 60 ml water | |||
| ½ tsp salt | |||
| 1 tbsp nutritional yeast (optional) | |||
| 3–4 tbsp / 45–60 ml vegan pesto | |||
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