Umami
Umami

Mains

Roasted Sweet Potato Cauliflower Salad

4 servings

portions

10 minutes

temps actif

45 minutes

temps total

Ingrédients

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

Instructions

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.

Nutrition

Taille de Portion

-

Calories

437 kcal

Lipides Totaux

23 g

Lipides Saturés

3 g

Lipides Insaturés

19 g

Acides Gras Trans

-

Cholestérol

-

Sodium

1055 mg

Glucides Totaux

53 g

Fibres Diététiques

12 g

Sucres Totaux

8 g

Protéines

9 g

4 servings

portions

10 minutes

temps actif

45 minutes

temps total
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