Hearty and satisfying, this smoky grain salad is made with roasted cauliflower and sweet potatoes mixed with quinoa and bulgur wheat. Tossed in a smoky vinaigrette, it is served with eggs, pumpkin seeds, a generous squeeze of lemon juice, sundried tomatoes and plenty of coriander.
Easy and straightforward, this smoky grain salad recipe comes together in 40 mins or so. You can cook the quinoa, bulgur wheat and egg as well as prepare the dressing while the vegetables are roasting in the oven.
Don’t skip the sundried tomatoes as they bring plenty of umami flavour to this dish. Also, I prefer this salad with slightly runny eggs or poached eggs but you can, of course, serve it with no eggs at all if you prefer a vegan version.
Roasting cauliflower really brings out its flavours. For more inspiration, try my recipe for Whole Roasted Cauliflower with Za’atar Couscous below. It is the perfect vegan alternative to a roast dinner or Sunday roast.
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I have got a treat for you this #MeatFreeMonday 💚⠀ Cooked with fragrant za’atar, this whole roasted cauliflower makes a delicious and hearty dinner or lunch. Bursting with Middle-Eastern flavours, it is served on a bed of giant couscous with roasted tomatoes and a creamy tahini dressing and topped with crunchy pomegranate seeds, almonds and some fresh herbs. 😋⠀ ⠀ Recipe link in my bio.⠀ ⠀ #vegan #meatlessmonday #flexitarian #cauliflower #plantbased #veganfood #veganmeal #vegancommunit #lessmeat #moreplants #instafood #yum #yummy #delicious #love