Curry Sweet Potato & Cauliflower Salad
Rated 5 stars by 1 users
4 tablespoons tahini
4 tablespoons water
2 tablespoons lemon juice
1 bag Curry Skillet Meal Seasoning, divided
1 head cauliflower, cut into florets
2 sweet potatoes, cut into 1-inch pieces
2 tablespoons Natural Grapeseed Oil
1/3 cup golden raisins
1/3 cup pistachios
2/3 cup peas
1/2 cup chopped cilantro
2 scallions. sliced
Preheat oven to 400°F.
Whisk together tahini, water, lemon juice, and 2 teaspoons Curry Skillet Meal Seasoning. Season with salt to taste. Set dressing aside.
Toss cauliflower and sweet potato with Natural Grapeseed Oil and remaining Curry SKillet Meal Seasoning. Spread in a single layer on a sheet pan and bake for 30 minutes or until vegetables are tender.
Transfer roasted vegetables to a bowl to cool slightly.
Add remaining ingredients to the bowl and toss with tahini dressing.
Serve warm or chilled.
Calories 310, Fat 16 grams, Saturated Fat 2 grams, Carbs 35 grams, Fiber 7 grams, Sugar 14 grams, Protein 9 grams, Cholesterol 0 milligrams, Sodium 290 milligrams
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