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Olivia

Roasted Cauliflower & Sweet Potato Salad

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Roasted cauliflower and sweet potato salad with tahini dressing. A satisfying Let’s Veg recipe perfect for warm, nourishing meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Appetizer, Salad, Side Dish, Snack
Cuisine: Mediterranean
Calories: 274
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 1 small head cauliflower cut into florets
  • 1 large sweet potato peeled and cubed
  • 3 tbsp olive oil
  • Salt to taste
  • Black pepper to taste
  • Tahini Dressing
  • ¼ cup tahini
  • 2 tbsp lemon juice
  • 1 clove garlic minced
  • 2-4 tbsp water to thin
  • Salt to taste
  • Optional Finish
  • Fresh parsley or cilantro chopped
  • Toasted sesame seeds

Equipment

Salad Bowl Set
Salad Bowl Set
$20.95
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02/02/2026 04:01 pm GMT
Salad Bowl

Cooking Instructions
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Toss cauliflower and sweet potato with olive oil, salt, and pepper.
  3. Roast for 25-30 minutes, stirring halfway, until tender and golden.
  4. Whisk tahini, lemon juice, garlic, water, and salt until smooth and pourable.
  5. Transfer roasted vegetables to a serving bowl.
  6. Drizzle with tahini dressing and finish with herbs or sesame seeds if using.
  7. Serve warm or at room temperature.

Nutrition

Calories: 274kcalCarbohydrates: 24gProtein: 5gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gSodium: 73mgPotassium: 564mgFiber: 5gSugar: 5gVitamin A: 12070IUVitamin C: 38mgCalcium: 63mgIron: 2mg

Notes

Add cumin or paprika before roasting for extra warmth
Works well over greens or grains
Keeps well for meal prep

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