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Gut Loving Cauliflower and Chickpea Salad
45 minVoor 2Nutri-Score A€€
A
45 min
45 minGut Loving Cauliflower and Chickpea Salad
recept van
@foodiecharley
@foodiecharley
1 recept
1 import
0 keer gekookt
wat je nodig hebt
Ingrediënten
sweet potato (medium, cut into cubes)Groente en fruit1 stuk
cauliflower (cut into florets)Groente en fruit0,5 stukken
chickpeas (tinned, drained and rinsed)Voorraadkast400 g
ground cuminKruiden en specerijen5 ml- smoked paprikaKruiden en specerijen5 ml
- ground corianderKruiden en specerijen5 ml
garlic (clove, for the yoghurt dressing)Groente en fruit1 stuk
saltKruiden en specerijen5 ml
black pepperKruiden en specerijen2,5 ml
olive oil (glug, for roasting)Voorraadkast15 ml
natural coconut yoghurtZuivel200 ml- extra virgin olive oilVoorraadkast5 ml
- fresh mint (finely chopped)Groente en fruit5 ml
lemon (juiced)Groente en fruit0,5 stukken- salad leavesGroente en fruit50 g
- cherry tomatoesGroente en fruit10 stukken
per portie
Voedingswaarden
453kcal
- Koolhydraten
- 59 g
- Eiwitten
- 16 g
- Vetten
- 17 g
wat je gebruikt
Keukengerei
Oven
Bakplaat
Mengkom
stap voor stap
Bereiding
- Stap 1
Prepare the vegetables
- Cut the sweet potato into cubes and the cauliflower into florets.
- Drain and rinse the chickpeas.
- Stap 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.
- Stap 3
Roast
- Roast at 200 °C until tender and golden.
- Stap 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.
- Stap 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.