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Smoky Grain Salad [vegetarian] 2020 © Annabelle Randles | The Flexitarian

Smoky Grain Salad [vegetarian]

Hearty and satisfying, this smoky grain salad is made with roasted cauliflower and sweet potatoes mixed with quinoa and bulgur wheat.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes
Prep Time 10 mins
Cook Time 30 mins
Total Time 4 mins
Course Salads
Cuisine English
Servings 4 people
Calories 624 kcal


  • 250 g cauliflower florets
  • 250 g sweet potatoes (weight once peeled)
  • 2 Tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 100 g quinoa
  • 100 g bulgur wheat
  • 400 g can chickpeas
  • 12-15 sundried tomatoes preserved in oil
  • 3 Tbsp pumpkin seeds
  • 15 g fresh coriander
  • lemon juice to taste
  • 4 organic eggs


  • 3 Tbsp extra-virgin olive oil
  • 1 grated garlic clove
  • 1 Tbsp apple cider vinegar
  • 1/2 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp Dijon mustard


  • Preheat oven to 200C/fan 180C/gas 6.
  • Depending on size, cut the larger cauliflower florets in halves or quarters. Peel the sweet potatoes and cut in 2cm squares [0.8 inches]. Spread the vegetables on a roasting tray.
  • In a small bowl, mix together 2 Tbsp of olive oil, 1 tsp of smoked paprika and 1/2 tsp of salt. Pour mixture over the cauliflower and sweet potatoes, and toss until vegetables are coated all over. Roast in the oven for around 25-30 mins.
  • In the meantime, heat some water in two separate saucepans. When boiling, cook the quinoa in one pan and cook the bulgur wheat in the other following packed instructions. Both should be cooked but still have a bite. When done, drain well and set aside.
  • Make the vinaigrette by mixing together all the dressing ingredients.
  • 10 mins before the vegetables are done, start cooking the eggs. Depending on how runny you like them, boil them between 4 and 10 minutes. Alternatively, you can also poach them.
  • Transfer roasted vegetables to a large salad bowl. Add drained chickpeas, chopped sundried tomatoes, pumpkin seeds and chopped coriander. Toss together with the dressing. Season to taste with a generous squeeze of lemon juice and some salt if required.
  • Serve salad topped with boiled eggs.


Calories: 624kcalCarbohydrates: 69gProtein: 22gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 164mgSodium: 729mgPotassium: 1101mgFiber: 15gSugar: 4gVitamin A: 9877IUVitamin C: 42mgCalcium: 132mgIron: 6mg
Keyword grain, salad
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