Cauliflower Sweet Potato Couscous Salad
Cauliflower Sweet Potato Couscous Salad
Ingredients
For the Salad
- 1 head cauliflower
- 1 sweet potato, large
- 2 tablespoons olive oil, for roasting, plus more as needed
- salt, to taste
- 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 Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon cumin
- salt, to taste
- 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 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of maple syrup, and 1 teaspoon of cumin. Whisk until all ingredients are well combined and the dressing is emulsified. 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 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
For the Salad
- 1 head cauliflower
- 1 sweet potato, large
- 2 tablespoons olive oil, for roasting, plus more as needed
- salt, to taste
- 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 Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1 teaspoon cumin
- salt, to taste
- 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 3 tablespoons of olive oil, 2 tablespoons of lemon juice, 1 tablespoon of maple syrup, and 1 teaspoon of cumin. Whisk until all ingredients are well combined and the dressing is emulsified. 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 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!