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Cauliflower Sweet Potato Couscous Salad

Recipe:

Ingredients:

1 sweet potato medium, peeled and diced
½ 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
½ tsp salt and pepper adjust to taste
1 cup pearl couscous dry
1 cup boiling water or vegetable broth
¼ cup parsley chopped
¼ cup mint chopped
¼ cup dill chopped
¼ cup pumpkin seeds for crunch
Vegan Pesto Tahini Dressing
¼ cup tahini
1 clove garlic small, minced
1 tbsp lemon juice
4 tbsp water adjust for consistency
½ tsp salt
1 tbsp nutritional yeast optional, for a cheesy tang
3-4 tbsp vegan pesto homemade or storebought

Instructions:

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.
In the meantime, cook couscous according to package directions. I prefer to cook it in vegetable broth instead of water, for extra flavor.
For the dressing, whisk all the ingredients in a jar until smooth.
In a large bowl, combine 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. Store leftovers in an airtight container in the fridge for up to 4 days.


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