This salad brings together roasted cauliflower and sweet potatoes for deep, caramelized flavor, finished with a creamy tahini drizzle that ties everything together. It’s hearty without being heavy and works beautifully as a main or a generous side.
This is Let’s Veg comfort with balance and depth.
Roasted Cauliflower & Sweet Potato Salad
Roasted cauliflower and sweet potato salad with tahini dressing. A satisfying Let’s Veg recipe perfect for warm, nourishing meals.
Ingredients
Equipment
Cooking Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss cauliflower and sweet potato with olive oil, salt, and pepper.
- Roast for 25-30 minutes, stirring halfway, until tender and golden.
- Whisk tahini, lemon juice, garlic, water, and salt until smooth and pourable.
- Transfer roasted vegetables to a serving bowl.
- Drizzle with tahini dressing and finish with herbs or sesame seeds if using.
- Serve warm or at room temperature.
Nutrition
Notes
Add cumin or paprika before roasting for extra warmth
Works well over greens or grains
Keeps well for meal prep