Zesty Curry Salad – Oil + Gluten Free

I’d be lying if I tried to tell you that my dinners looked like this every night. Usually I have some sort of combination of these beautiful foods but they just get tossed into a bowl and ate in 5 minutes. I’m not sure if the fact that this salad looked aesthetically pleasing made it extra delicious or what the case was. But oh man, this was a 10/10. 

When I went to the store to buy the veggies for this recipe I noticed that the cauliflower and beans were cheaper to buy organic than conventional. This has happened before with cauliflower but to find both veggies cheaper as organic was so exciting for me and the main inspiration for this recipe.

I basically went to the store and grabbed whatever veggies looked good. I’m really into cauliflower lately and zucchini is a close friend as well. If you want to make this then you can totally use whatever veggies you love the most. But I recommend this combo!

I made a zesty curry dressing to top and I am obsessed. The curry sauce has a unique sweet flavor with a bit of a spark. The flavors blended so well with the beans and veggies. I also added sriracha for an extra kick. But that is totally optional if you’re not into that type of thing!

Zesty Curry Salad

2 tablespoons apple cider vinegar
2 teaspoons dijon mustard
1 1/2 teaspoon coconut sugar
1 teaspoon curry powder

Add ingredients to bowl. Stir until evenly distributed. Set aside.

2 cups diced sweet potatoes
2 cups cauliflower
1 can chickpeas
1 can beans, cooked
3 handfuls fresh green beans
1 zucchini, sliced

Preheat oven to 450 degrees. Bake potatoes and cauliflower on parchment paper lined baking sheet for 20 minutes. While potatoes and cauliflower are cooking drain chickpeas and toss with a dash of turmeric and paprika. Add chickpeas to oven to roast. Once potatoes, cauliflower, and chickpeas are crisp remove from oven, about 45 minutes. Add all ingredients together on a plate or bowl. Top with dressing and sriracha, if desired. Serve, enjoy!

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