Hearty and satisfying, this smoky grain salad is made with roasted cauliflower and sweet potatoes mixed with quinoa and bulgur wheat.
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
Smoky Grain Salad [vegetarian]
- 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
FOR THE DRESSING:
- 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.
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