Curry Roasted Cauliflower Chickpea Couscous Salad (vegan)
This curry roasted cauliflower chickpea couscous salad is bursting with flavor, delicious, and filling. The crispy cauliflower and chickpeas paired with the smooth pearl couscous and tahini dressing is absolutely delicious. It's such a cozy salad that is perfect for the holidays, as a side dish, or as a hearty lunch.
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Ingredients
- 1 head cauliflower, chopped
- 1 can chickpeas, rinsed and drained
- 1 small sweet potato, chopped
- 2 Tbsp avocado oil
- 1 Tbsp curry powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 handfuls of chopped kale
- 1/2 cup dried cranberries
- 1/3 cup green onions, chopped
- 1/2 cup sliced almonds
- 1 cup pearl couscous, uncooked/dry
tahini dressing
- 1/4 cup tahini
- 2 Tbsp pure maple syrup
- 1/2 lemon, juiced (2 Tbsp)
- 2 Tbsp water
- 1/2 tsp sea salt
- 1/2 tsp curry powder
- 1/4 tsp garlic powder
- 1/8 tsp black pepper
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone mat.
- Add the cauliflower, chickpeas, and sweet potatoes onto the sheet pan. Drizzle avocado oil all over. Sprinkle the curry powder, garlic powder, smoked paprika, salt, and pepper over the top. Toss to coat evenly (I think it’s easiest to use your hands to mix everything). Roast in the oven for 30-35 minutes, stirring halfway through.
- While veggies are roasting, cook the couscous according to package’s instructions.
- To make the tahini dressing, add all dressing ingredients to a jar or small bowl and whisk until smooth.
- Once veggies are done roasting, add the kale, roasted veggies, couscous, cranberries, green onions, and sliced almonds to a large bowl. Drizzle all the dressing over the top. Toss until everything is evenly combined. Enjoy!