Roasted Cauliflower and Quinoa Sweet Potato Salad with Lemon Tahini Dressing

This Roasted Cauliflower and Quinoa Sweet Potato Salad with Lemon Tahini Dressing is a healthy and flavorful meal that is perfect for lunch or dinner. It is packed with nutritious ingredients and is sure to satisfy your taste buds. The preparation time is 10 minutes and the cooking time is 30 minutes.

Cooking Equipment:

Baking sheet Large bowl Small bowl Whisk

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Mediterranean

Keywords:

Roasted Cauliflower, Quinoa, Sweet Potato, Salad, Lemon Tahini Dressing

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 head of cauliflower, cut into florets

1 sweet potato, cut into cubes

1 cup of quinoa

2 tablespoons of olive oil

1 teaspoon of garlic powder

1 teaspoon of paprika

1/2 teaspoon of salt

1/4 teaspoon of black pepper For the Lemon Tahini Dressing:

1/4 cup of tahini

2 tablespoons of lemon juice

1 tablespoon of olive oil

1 clove of garlic, minced

1/4 teaspoon of salt

Cooking Instructions:

Preheat the oven to 400 degrees Fahrenheit.

Place the cauliflower florets and sweet potato cubes on a baking sheet. Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and pepper. Toss to coat.

Roast in the oven for 25-30 minutes, or until the vegetables are tender and lightly browned.

Meanwhile, cook the quinoa according to package instructions.

To make the dressing, combine the tahini, lemon juice, olive oil, garlic, and salt in a small bowl and whisk until smooth.

Once the vegetables and quinoa are cooked, combine them in a large bowl. Drizzle with the lemon tahini dressing and toss to coat.

Nutrition:

Calories: 437, Fat: 18g, Carbohydrates: 54g, Protein: 13g

Rating:

Roasted Cauliflower and Quinoa Sweet Potato Salad with Lemon Tahini Dressing

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