Sweetpotato & Cauliflower Tabbouleh
Created by a registered dietitian for NCSP Recipe Contest with the Academy of Nutrition and Dietetics
- 1 large sweetpotato, 1 pound, peeled and cut into ½-inch dice (about 3 generous cups)
- 3 tablespoons + 2 teaspoons extra virgin olive oil, divided
- Kosher salt
- 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
- Preheat the oven to 400° Line a large rimmed baking sheet with aluminum foil.
- Place the diced sweetpotato 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.
- Place the remaining 3 tablespoons olive oil, the zest, and the lemon juice in a bowl and whisk until well combined. Set aside.
- While the sweetpotatoes 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 sweetpotatoes. Re-whisk the dressing and drizzle over the tabbouleh. Stir to combine.
- Season with salt and pepper to taste.
- *Note: 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.
Number of servings (yield): 6 portions (1¼ cup)