I love salads. This is coming from someone who in the past nearly gagged from eating them. Most of the times I just throw stuff together in a bowl, and lets be honest, those make the best kind of salads. On this particular day I didn't have a lot of ingredients on hand. I decided to roast cooked cauliflower and chickpeas in curry spices and also make a curry dressing. I already had some quinoa on hand (Tip: always cook a big batch of quinoa so you can eat it directly) and also added some tomatoes and sprouts. What would make this salad even more delicious is some tofu/tempeh, avocado, spring onion, roasted sesame seeds, nuts and more veggies: it's up to you! This is just the base of the salad. What you will need for 1 person: 3/4-1 cup cooked quinoa 3/4 cup cooked/steamed cauliflower 1/2 cup of canned chickpeas, drained and rinsed 5-6 cherry tomatoes handful of sprouts Your favourite type of green, no quantity is ever too much! 1 tablespoon curry powder 1/2 teaspoon garlic powder 1/2 teaspoon paprika powder salt and pepper to taste Coriander For the curry soy dressing: 1 tablespoon organic soy yogurt 1-2 tablespoons water, depending on how you like the consistency 1 teaspoon tahini 1/2 tablespoon lemon juice 1/4 teaspoon garlic powder A small splash of maple syrup Salt and pepper to taste First, preheat the oven to 365 degrees fahrenheit (185 degrees celsius). Add the cauliflower and chickpeas to a bowl and add the curry powder, garlic powder, paprika powder and pepper and salt. Mix together until everything is well coated. Spread a bakingsheet on a baking tray and spread the cauliflower and chickpeas evenly on the tray. Bake for about 15-20 minutes, or until the chickpeas are a bit crispy and the cauliflower is getting golden on top. Make sure to stir everything every 5 minutes. In the meanwhile you make the dressing. Simply mix everything together until completely smooth. When the cauliflower and chickpeas are done, let them cool down for a bit. Then, in a bowl or on a plate, add the greens, cooked quinoa, cherry tomatoes, sprouts, cauliflower, chickpeas , coriander and finally drizzle everything with the curry dressing.
0 Comments
Leave a Reply. |
Hello!I'm Fleur and welcome on my blog! Here you can find my vegan recipes. To read more about me, click here. Archives
November 2019
|