Sweet Potato & Cauliflower Parsley Salad with Creamy Vegan Dressing

I made this salad for dinner last weekend and it was a hit in my household. I love how well the roasted sweet potato and cauliflower goes with the creamy vegan dressing. I also added some of my crunchy spice roasted chickpeas as the salad topper for some crunchiness. I love all the different textures from the roasted vegetables, fresh herbs as well as the roasted chickpeas. I also love how nutritious and tasty this salad is- the more colourful your salad is, the more nutrients your body is getting 🙂

This salad is vegan, gluten free and dairy free, so most people with various allergies can enjoy this salad. I hope you enjoy this recipe as much as I did. As always, let me know what you think of this recipe 🙂


Serves 2 


  • 450g uncooked sweet potato, cubed;
  • 300g uncooked cauliflower, cut into florets;
  • 2 cups parsley, leaves picked and chopped;
  • 2 shallots, chopped;
  • 1 tsp turmeric;
  • 1 tsp dried rosemary;
  • 1 tbsp. olive oil; and
  • Salt & pepper, to taste.

For the creamy vegan dressing:

  • 3 tbsp. coconut yogurt;
  • 1.5 tbsp. tahini;
  • 2 tbsp. hot water;
  • 1 garlic, finely diced;
  • 1 tbsp. dried mint;
  • 1 tbsp. olive oil; and
  • Juice of 1 small lemon or 1/2 large lemon.


  1. Preheat the oven to 180 degree Celsius;
  2. Place the cubed sweet potato with 1/2 tbsp. olive oil, 1 tsp dried rosemary and salt & pepper to taste in a baking tray and mix well. Bake for 15-20 minutes;
  3. Then, add the cauliflower with 1 tsp turmeric and 1/2 tbsp. olive oil to the baking tray with the sweet potato and mix well and continue to bake for a further 20 minutes or until both the sweet potato and cauliflower are cooked. Once cooked, set aside to cool;
  4. In a large bowl, place the chopped parsley, shallots and roasted sweet potato and cauliflower and mix well;
  5. In a small bowl, place all the vegan dressing ingredients and whisk until well combined and creamy;
  6. Now, it is time to serve the salad: Divide the sweet potato, cauliflower and parsley salad into two bowls and drizzle the creamy vegan dressing over the salad;
  7. I added some of my crunchy spice roasted chickpeas as the salad topper for some crunchiness, but you do not need to do this as the salad is delicious on its own 🙂
  8. Enjoy for your lunch or dinner or perhaps even breakfast if you feel like a savoury breakfast.
Yummy salad 🙂 🙂 🙂

Happy cooking,





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