BeginnerSaladAnyindian
Dairy FreeGluten FreeNut FreeVeganVegetarianDairy-Free
Prep:15 min
Active:20 min
Cook:30 min
Total:45 min
Servings:10
Roasted cauliflower florets tossed with curry powder and served over a bed of tender potatoes and fresh greens.
Ingredients
Servings:
10
- 3 heads cauliflower, cut into florets
- 4 tablespoons olive oil
- 1 teaspoons sea salt
- 4 tablespoons curry powder
- 4 whole white potatoes, cubed
- 4 whole sweet potatoes, cubed
- 5 tablespoons tahini
- 5 tablespoons lemon juice
- ½ teaspoons sea salt
- 2 cloves garlic, minced
- ½ teaspoons ground cumin
- ⅕ teaspoons ground black pepper
- ½ tablespoons ginger, minced
- 3 tablespoons green onions, finely sliced
- ½ tablespoons ground turmeric
- 1 tablespoons olive oil
- 1 tablespoons water
- 16 ounces dry lentils, rinsed and sorted
- 5 cups water
- 12 cups kale
- 2 ½ cups grapes
- 1 bunch cilantro, chopped
Equipment
- Baking Sheet
- Whisk
Nutrition Facts
Calories485
% Daily Value*
Total Fat15.36g
Saturated Fat1.81g
Trans Fat0.00g
Cholesterol0.00mg
Sodium507.85mg
Total Carbohydrate80.51g
Dietary Fiber15.86g
Total Sugars33.36g
Includes Added Sugars0.00g
Protein18.15g
Vitamin D0%
Calcium38%
Iron31%
Potassium46%
* Percent Daily Values are based on a 2,000 calorie diet.