This right here.
This is my new favorite recipe.
No chocolate, no peanut butter…just pure veggie and herb goodness, and I could not be more jazzed about it.
THIS SALAD! I’m pretty sure I’ve told my entire family about this salad about 50 times since I’ve made it, and I’m absolutely trying to find a way that I can sneak it into our Easter dinner lineup.
I also had it for breakfast the day after I made it, which is kind of a huge deal because I’m typically #TeamSweetBreakfast all the way.
But not today. This salad has a way of turning even the most dessert-addicted folk into full-on veg head.
Who knew herbs, cauliflower, and sweet potato could have such an affect on a person?
…well, I knew tbh. Hence the creation of this recipe.
Regardless! You so totally need this in your life.
It all starts with sautéed veggies, particularly sweet potato chunks and riced cauliflower! Riced cauliflower is super popular these days, and for good reason. It lightens up this salad quite a bit – it’s 100% grain free! -, yet it’s still totally tasty and filling. Plus we’re adding lentils to the mix for some protein and extra oomph.
{side note: oomph is one of my all-time favorite words}
And then the herbs! We’re throwing an entire cup of herbs in this salad. Parsley! Basil! Mint! I used a healthy mix of all three. But you can use your faves/whatever you have on hand. I found that those three pair perfectly with…
Crazy Additive 4-Ingredient Tahini Sauce!! I told you we’d be using this stuff in some recipes in the near future, and it is absolutely amazing here. A few of you have already made this sauce and can attest to its ridiculously addictive nature. LOVE this stuff.
{another side note: I seriously never will get sick of seeing you guys make my recipes and share them on social media. It is, by far, the coolest feeling I’ve ever experienced. Thank you. ❤️ }
And then we’ll add some pistachio sprinkles, because sprinkles make everything more fun.
I. love. this. salad. It’s seriously my ideal dish for spring, and I bet it would be amazing paired along the rest of your Easter brunch or dinner spread.
Enjoy, friends! I know you’ll love this one.
Cauliflower, Sweet Potato, & Herb Salad
https://www.fooduzzi.com/wp-content/uploads/2017/04/herb-cauliflower-sweet-potato-salad-lemon-tahini-4.jpg
| Prep: | Cook: | Yield: serves 3-4 people | Total: |
You'll Need...
- For the salad:
- 1 Tbsp. olive oil
- 1 medium sweet potato, diced into small pieces
- 3 cups riced cauliflower (here are some instructions)
- 3 large cloves garlic, minced
- 1/2 cup lentils, cooked according to package instructions
- 1/4 cup chopped pistachios
- heaping cup herbs (I used a mix of parsley, mint, and basil), roughly chopped
- For the dressing:
- use this recipe, but omit the garlic powder
Directions
- Add olive oil to a skillet over medium heat. Once hot, add sweet potato and season with salt and pepper. Sauté until almost tender, 7-10 minutes. Add cauliflower and garlic, season with a bit more salt and pepper, and sauté until tender, about 5 minutes. Remove from heat.
- Add mixture to a large bowl. Add cooked lentils and pistachios, and allow the mixture to cool. You can stick the bowl in the fridge/freezer to speed this up.
- Once fairly cool, add your herbs and dressing. Toss well to combine. Serve at room temperature or cool. It's seriously so good you guys.
Would you believe I’ve never made cauliflower rice before?? I’m absolutely LOVING the flavors in this recipe, so I may just have to try it soon!
Definitely give it a try! We don’t have cauliflower rice too often tbh, but it’s just PERFECT in this salad!
Mmmm! This was delicious! And normally I don’t like sweet potato, but I feel like it balanced out the savoriness of the other ingredients well. It doesn’t look like much but it’s super filling!
So happy to hear it, Erin! This is one of my faves!
I adore this recipe and make it all the darn time. Thank you so much, Alexa!
P.S. frozen cauliflower rice is a fine substitute for those in a time crunch.
SO glad you like this recipe, Josie! It’s one of my all-time faves :) LOVE the idea of using cauliflower rice too!
The recipe looks great. Can’t wait to try it.