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Gut Loving Cauliflower and Chickpea Salad
45 Min.Für 2Nutri-Score A€€
A
45 Min.
45 Min.Gut Loving Cauliflower and Chickpea Salad
was Sie brauchen
Zutaten
sweet potato (medium, cut into cubes)Obst & Gemüse1 Stück
cauliflower (cut into florets)Obst & Gemüse0,5 Stücke
chickpeas (tinned, drained and rinsed)Vorräte400 g
ground cuminGewürze5 ml- smoked paprikaGewürze5 ml
- ground corianderGewürze5 ml
garlic (clove, for the yoghurt dressing)Obst & Gemüse1 Stück
saltGewürze5 ml
black pepperGewürze2,5 ml
olive oil (glug, for roasting)Vorräte15 ml
natural coconut yoghurtMilchprodukte200 ml- extra virgin olive oilVorräte5 ml
- fresh mint (finely chopped)Obst & Gemüse5 ml
lemon (juiced)Obst & Gemüse0,5 Stücke- salad leavesObst & Gemüse50 g
- cherry tomatoesObst & Gemüse10 Stücke
pro Portion
Nährwerte
453kcal
- Kohlenhydrate
- 59 g
- Eiweiß
- 16 g
- Fett
- 17 g
was Sie verwenden
Utensilien
Backofen
Backblech
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the vegetables
- Cut the sweet potato into cubes and the cauliflower into florets.
- Drain and rinse the chickpeas.
- Schritt 2
Season the traybake
- Toss the sweet potato, cauliflower and chickpeas with the ground cumin, smoked paprika, ground coriander, garlic, salt, black pepper and a glug of olive oil.
- Spread everything out on a baking tray.
- Schritt 3
Roast
- Roast at 200 °C until tender and golden.
- Schritt 4
Make the yoghurt dressing
- Mash the roasted garlic clove into the coconut yoghurt.
- Stir in the extra virgin olive oil, chopped mint, lemon juice, salt and black pepper.
- Schritt 5
Assemble the salad
- Arrange the salad leaves and cherry tomatoes in bowls.
- Top with the roasted cauliflower, sweet potato and chickpeas.
- Spoon over the yoghurt dressing and serve.