Cumin Roasted Vegetable Salad

Easy Vegan Roasted Vegetable Salad

This easy vegan dinner is packed with vegetables, protein and healthy carbohydrates. It’s warm and satisfying, and so delicious. A good choice for entertaining friends. Can be used as the main meal with a green salad or a side dish.

The nutty and aromatic cumin is balanced by creamy white beans, the crunch of roasted vegetables, and the cool, fresh cucumber dressing drizzled over the top. You won’t miss meat or dairy with this one!

Is it “KYOO-men?” “KOO-min?”

How do you say cumin? I’m team “KYOO-men” but that seems to be the more popular pronunciation in the UK, while the US trends more toward “koo-min”. Either way, this spice has found its place in my own kitchen as a staple in everything from tacos, stews and curries to Cuban mojos. It’s extremely versatile.

Why is Cumin so popular?

Did you know that cumin is the second most used spice in the world, only second to pepper? The warm, nutty and spicy flavor adds depth to any dish, and is popular spice in Mediterranean, Middle Eastern and Asian cooking. It’s been used since nearly the beginning of time dating back ancient Mesopotamia in the oldest recipes ever recorded. It’s also a very poplar spice in vegan and vegetarian cuisine due to the rich, earthy flavors that can add depth to vegetables.

Cumin Roasted Vegetable Salad Recipe

Print

Cumin Roasted Vegetable Salad


  • Author: The Fresh 20
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

Easy, satisfying vegan dinner.


Scale

Ingredients

For Salad

  • ½ head cauliflower, florets (3 cups)
  • 3 carrots, chopped into 1 inch pieces
  • ½ red or yellow onion, in 1 inch pieces
  • 2 Tablespoons olive oil
  • 1 Tablespoon ground cumin
  • ½ teaspoon kosher salt
  • 3 cups cooked quinoa
  • 2 (15 oz) cans white beans, drained and rinsed
  • 1½ Tablespoons lemon juice
  • ¼ cup chopped parsley
  • ¼ cup pumpkin seeds, optional

For dressing

  • 1 cucumber, peeled, roughly chopped (2 cups)
  • 2 Tablespoons olive oil
  • ½ cup chopped parsley
  • 1½ Tablespoons lemon juice
  • Pinch of salt
  • Black pepper to taste

Instructions

  1. Preheat oven to 425°F.
  2. Toss vegetables with olive oil, cumin, and salt.  Roast on a rimmed baking sheet for 25-30 minutes until tender and slightly browned, tossing once during cooking.
  3. Combine vegetables with remaining ingredients and toss gently to just combine.
  4. To make dressing, puree cucumber, olive oil and parsley in a blender or food processor. Transfer to bowl and add lemon juice and a pinch of salt and black pepper.
  5. Serve roasted vegetable salad with tossed with dressing & drizzled over top.

Nutrition

  • Serving Size: 2 cups
  • Calories: 422
  • Sugar: 5.3
  • Sodium: 399
  • Fat: 14.6
  • Saturated Fat: 1.9
  • Carbohydrates: 57
  • Fiber: 15.4
  • Protein: 16.9

Comments on this entry are closed.

Search