Sweet potato and cauliflower salad

Friday, 3 March 2017

Before we talk about this sweet potato and cauliflower salad I have to talk about the show I went to see last night. "Alex & Sigge live". AMAZING! It was really like listening to their podcast but live. It was funny, smart and serious. I really enjoyed it! If you're a fan of them, live and Sweden (and understand swedish) and have the opportunity to go and see it – do it!

Okey, let's move on to the recipe.


//  Innan vi börjar prata om den här sötpotatis- och blomkålssalladen så måste vi prata om showen jag var och tittade på igår. "Alex & Sigge live". FANTASTISKT! Det var verkligen som att lyssna på deras podcast fast live. Showen var rolig, smart och seriös. Jag tyckte verkligen om den! Om du är ett fan av de, är i Sverige och har möjlighet att gå och se den – gör det! 


Okej, vidare till receptet. 




I know I've been sharing a lot of salads lately, but this is what I eat most of the time. The heroes in this dish are the roasted sweet potato and cauliflower. Haven't had sweet potato for a while now, but it has got to be one of the best things ever.

The roasted sunflower seeds and avocado dressing took the salad to the next level. You should definitely try this one out if you're looking for something healthy but not boring!



//  Jag veta att jag delat med mig av en hel del sallader senaste tiden, men det är vad jag äter för det mesta. Hjältarna i rätten är den ugnsbakade sötpotatisen och blomkålen. Har inte ätit sötpotatis på så länge, men det måste ju vara bland det godaste som finns. 

Rostade solrosfrön och gjorde en avocadodressing som tog salladen till nästa nivå. Du borde verkligen testa det här receptet om du letar efter något nyttigt men inte tråkigt!

Ingredients
- Sweet potato
- Cauliflower
- Kale
- Brown lentils
- Sunflower seeds
- Olive oil
Avocado dressing:
- 1 ripe avocado
- 1 garlic clove
- 2 Tbsp olive oil
- 1 dl water
- A pinch of sea salt
- A pinch of black pepper

Sweet potato and cauliflower salad 

1. Turn on the oven on 200°C. 

2. Peel the sweet potato and chop into cubes. Cut the cauliflower into florets. Put on a baking tray and drizzle over a little bit of olive oil. Place in the middle of the oven for about 20 minutes. Stir around halfway through. 

3. Prepare the dressing by simply putting all ingredients in a mixer until smooth. Add more or less water depending on how runny you want it to be. 

4. Drain and rinse the brown lentils and put aside. 

5. Chop up the kale and steam it (I use a bamboo steamer). Put aside. 

6. In a dry pan – roast the sunflower seeds until they've got a bit of a golden colour. 

7. Mix the kale, lentils, sweet potato and cauliflower in a bowl. Spread over some of the toasted sunflower seeds and drizzle over some of the avocado dressing. Done! 

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