Recipe: Roasted sweet potato and cauliflower salad

Local Kitchen Co shares with FIFTY+SA their recipe for roasted sweet potato and cauliflower salad. The perfect quick and easy summer meal.

Recipe by: Local Kitchen Co

Ingredients

  • ½ Cauliflower
  • 2 sweet potatoes
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • 1 tsp curry powder
  • 1 tsp salt
  • 4 tbs olive oil
  • 2 carrots
  • 1 can chick peas 
  • 1 bunch coriander
  • 1 bunch mint
  • ½ bunch spring onions
  • Juice of 1 lemon

Method

  1. Preheat oven to 180C
  2. Peel the sweet potato and cut into large dice, cut cauliflower into small florets.
  3. Combine all dried spices and olive oil, add sweet potato and cauliflower and toss to coat. Spread out
  4. on two oven trays roast until tender (approx 30mins) leave aside to cool.
  5. Peel and grate carrots. Pick the leaves from the mint and coriander, finely slice the spring onions.
  6. Drain the tinned chick peas.
  7. Combine all prepared ingredients and toss. Drizzle with lemon juice and olive oil. Serve at room temperature.

Malvern & Parkside

lkco.com.au

  • Staff Writer

    Made up of a small, tight knit team of writers and contributors who are passionate about all things FIFTY+ and the New Age. We love Adelaide and wider South Australia and sharing with you all of the l...

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