Cauliflower Sweet Potato Couscous Salad with Tahini Pesto Dressing
Cauliflower Sweet Potato Couscous Salad with Tahini Pesto Dressing
Ingredients
For the Salad
- 1 head cauliflower
- 1 sweet potato, large
- 2 tablespoons olive oil, for roasting
- as needed salt, to taste
- as needed black pepper, to taste
- 1/2 teaspoon cumin, for roasting
- 1 cup dry couscous
- 1 cup boiling water
- 1/2 cup pomegranate seeds
- 1/2 cup toasted pistachios
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup vegan feta, crumbled
For the Tahini Pesto Dressing
- 2 tablespoons tahini
- 2 tablespoons pesto
- 1 tablespoons lemon juice
- 1 tablespoons water, or more, as needed to thin
- as needed salt, to taste
- as needed black pepper, to taste
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
Chop the head of cauliflower into bite-sized florets. Peel and chop the large sweet potato into 1-inch cubes. Place both the cauliflower and sweet potato on the prepared baking sheet.
⏱️ 5 min
- 3
Drizzle the chopped vegetables with 2 tablespoons of olive oil. Season generously with salt, black pepper, and 1/2 teaspoon of cumin. Toss to ensure the vegetables are evenly coated.
⏱️ 2 min
- 4
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and lightly charred. Stir halfway through to ensure even cooking. Remove from oven and set aside to cool slightly.
⏱️ 30 min•🌡️ 400
- 5
While the vegetables are roasting, prepare the couscous. Add 1 cup of dry couscous to a medium-sized bowl. Pour 1 cup of boiling water over the couscous. Cover the bowl tightly and let it sit for 5 minutes to absorb the water.
⏱️ 5 min
- 6
Once the water is absorbed, uncover the couscous and fluff it gently with a fork.
⏱️ 1 min
- 7
In a small bowl, combine 2 tablespoons of tahini, 2 tablespoons of pesto, and 1 tablespoon of lemon juice. Whisk until well combined. Add 1 tablespoon of water, or more as needed, to reach your desired consistency. Season the dressing with salt and black pepper to taste.
⏱️ 3 min
- 8
In a large mixing bowl, combine the roasted cauliflower and sweet potato, the fluffed couscous, 1/2 cup of pomegranate seeds, 1/2 cup of toasted pistachios, 1/4 cup of chopped fresh parsley, 1/4 cup of chopped fresh mint, and 1/4 cup of crumbled vegan feta.
⏱️ 3 min
- 9
Pour the prepared tahini pesto dressing over all the ingredients in the large bowl. Toss the salad gently to ensure all ingredients are evenly coated with the dressing.
⏱️ 1 min
- 10
Serve immediately or chill for later enjoyment. Enjoy your cauliflower sweet potato couscous salad!
Kitchen Tools
Nutrition Facts (per serving)
Cauliflower Sweet Potato Couscous Salad with Tahini Pesto Dressing
For the Salad
- 1 head cauliflower
- 1 sweet potato, large
- 2 tablespoons olive oil, for roasting
- as needed salt, to taste
- as needed black pepper, to taste
- 1/2 teaspoon cumin, for roasting
- 1 cup dry couscous
- 1 cup boiling water
- 1/2 cup pomegranate seeds
- 1/2 cup toasted pistachios
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup vegan feta, crumbled
For the Tahini Pesto Dressing
- 2 tablespoons tahini
- 2 tablespoons pesto
- 1 tablespoons lemon juice
- 1 tablespoons water, or more, as needed to thin
- as needed salt, to taste
- as needed black pepper, to taste
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
Chop the head of cauliflower into bite-sized florets. Peel and chop the large sweet potato into 1-inch cubes. Place both the cauliflower and sweet potato on the prepared baking sheet.
⏱️ 5 min - 3
Drizzle the chopped vegetables with 2 tablespoons of olive oil. Season generously with salt, black pepper, and 1/2 teaspoon of cumin. Toss to ensure the vegetables are evenly coated.
⏱️ 2 min - 4
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and lightly charred. Stir halfway through to ensure even cooking. Remove from oven and set aside to cool slightly.
⏱️ 30 min•🌡️ 400 - 5
While the vegetables are roasting, prepare the couscous. Add 1 cup of dry couscous to a medium-sized bowl. Pour 1 cup of boiling water over the couscous. Cover the bowl tightly and let it sit for 5 minutes to absorb the water.
⏱️ 5 min - 6
Once the water is absorbed, uncover the couscous and fluff it gently with a fork.
⏱️ 1 min - 7
In a small bowl, combine 2 tablespoons of tahini, 2 tablespoons of pesto, and 1 tablespoon of lemon juice. Whisk until well combined. Add 1 tablespoon of water, or more as needed, to reach your desired consistency. Season the dressing with salt and black pepper to taste.
⏱️ 3 min - 8
In a large mixing bowl, combine the roasted cauliflower and sweet potato, the fluffed couscous, 1/2 cup of pomegranate seeds, 1/2 cup of toasted pistachios, 1/4 cup of chopped fresh parsley, 1/4 cup of chopped fresh mint, and 1/4 cup of crumbled vegan feta.
⏱️ 3 min - 9
Pour the prepared tahini pesto dressing over all the ingredients in the large bowl. Toss the salad gently to ensure all ingredients are evenly coated with the dressing.
⏱️ 1 min - 10
Serve immediately or chill for later enjoyment. Enjoy your cauliflower sweet potato couscous salad!