Roasted Sweet Potato Cauliflower Salad

• portionen: 4 servings
• aktive zeit: 10 minutes
• gesamtzeit: 45 minutes

Zutaten

1 sweet potatoe, peeled and cut into 1/2-inch dice

1/2 head cauliflower, divided into florets

2 cobs of corn

2 tablespoons olive oil

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 cup bulghur

250g baby spinach or rocket

2 tins chickpeas

250g Greek feta

1/4 cup walnuts (or pepitas)

1 bunch mint (or parsley), minced

Dressing

2 parts balsamic vinegar

1 lemon, juiced

1 part olive oil

1 tsp brown sugar

1 tsp salt

Anweisungen

Preheat the oven to 400 degrees F.

Toss the cauliflower, corn, and sweet potatoes with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper on a sheet pan and spread them into a single layer.

Roast for 30-35 minutes until the sweet potatoes and cauliflower are browned on the edges and the potatoes are tender in the middle.

Cook the bulghur wheat. Rinse spinach/rocket and add to large mixing bowl with chickpeas.

Mix vinegarette. Add roast veggies, toss. Finish with feta and nuts.

Nährwertangaben

• Kalorien: 437 kcal
• Gesamtfett: 23 g
• Gesättigtes Fett: 3 g
• Ungesättigtes Fett: 19 g
• Natrium: 1055 mg
• Gesamtkohlenhydrate: 53 g
• Ballaststoffe: 12 g
• Zucker insgesamt: 8 g
• Eiweiß: 9 g