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Easy, satisfying vegan dinner.
Ingredients
Scale
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
- Preheat oven to 425°F.
- 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.
- Combine vegetables with remaining ingredients and toss gently to just combine.
- 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.
- Serve roasted vegetable salad with tossed with dressing & drizzled over top.
- Prep Time: 15
- Cook Time: 25
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
