Sweet Potato and Cauliflower Tabbouleh
Recipe type: Side Dish
Serves: 6
This vegan, gluten-free version of tabbouleh is made with shredded cauliflower instead of bulgur, and instead of the usual tomatoes mixed in, luscious roasted sweet potato become the star. Serve it up in a large bowl at a cookout or BBQ or portion it out into individual containers and pack in your child's lunch box ... or yours.
  • 1 large sweet potato (1 pound), peeled and cut into ½-inch dice (3 generous cups)
  • 2 teaspoons plus 3 tablespoons extra virgin olive oil, divided
  • Kosher salt
  • Pepper
  • 1 small cauliflower (1¾ pounds untrimmed)
  • 1 teaspoon lemon zest
  • Juice of 1 lemon (3 to 4 tablespoons)
  • 1 cup roughly chopped parsley
  • 2 green onions, white and light green parts, very thinly sliced (1/3 cup)
  • ½ cup dried cranberries
  • ¼ cup roughly chopped mint
  • ¼ cup roasted, salted pepitas
  1. Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with aluminum foil.
  2. Place the diced sweet potato in a large bowl with 2 teaspoons of the olive oil and toss to coat evenly. Sprinkle with salt and pepper. Arrange on the baking sheet and bake until tender, 18 to 20 minutes, stirring halfway through. When done, remove from the oven, transfer to a plate, and cool to room temperature.
  3. Place the remaining 3 tablespoons olive oil, the zest, and the lemon juice in a bowl and whisk until well combined. Set aside.
  4. While the sweet potatoes are roasting, trim the cauliflower and cut in half. Shred on the large holes of a box grater. (The cauliflower will end up looking like grains of rice.) Transfer to a large bowl. Gently stir in the parsley, green onions, cranberries, mint, pepitas, and the sweet potatoes. Re-whisk the dressing and drizzle over the tabbouleh. Stir to combine.
  5. Season with salt and pepper to taste.
You can also shred the cauliflower into “rice” using a food processor. Cut the cauliflower into florets, place in food processor fitted with a grating attachment, and process.
200% vitamin A, 50% vitamin C, 15% iron
Nutrition Information
Serving size: 1¼ cups Calories: 230 Fat: 13g Saturated fat: 2g Sodium: 55mg Fiber: 5g Protein: 5g
Recipe by Lizs Healthy Table at https://www.lizshealthytable.com/2015/06/30/sweet-potato-and-cauliflower-rice-tabbouleh/