Spicy Superfood Salad
4
peopleServes
20
minutesPreparation Time
30
minutes OvenCooking Time
Ingredients
- 2 (about 300g) sweet potatoes (Kumara), peeled and chopped
- ½ (about 300g) head cauliflower, cut into florets
- 2 (about 300g) zucchinis, thickly sliced
- 2 red onions, peeled and roughly chopped
- 1 tbsp (20mL) oil
- 1 cup (200g) cooked brown rice, cooled
- 1 tsp McCormick Organic Ground Cumin
- ½ tsp McCormick Organic Ground Turmeric
- 1 tbsp McCormick Chives Chopped
- 1 tsp KEEN'S Mustard Powder
- 1 tsp McCormick Organic Garlic Powder
- 2 tsp plus extra for serving McCormick Organic Chilli Flakes
- 2 tbsp (40mL) lemon juice
- ¼ cup (60mL) tahini (sesame paste)
- McCormick Adjustable Grinder Sea Salt
- McCormick Adjustable Grinder Black Peppercorns
Directions
- Preheat oven 180°C (160°C fan forced).Place sweet potatoes, cauliflower, zucchini and red onions on a large baking tray and drizzle with oil. Roast in oven for 30 minutes or until vegetables are tender and golden brown. Allow to cool.
- In a large bowl, add cooked vegetables, rice, McCormick Organic Ground Cumin, Organic Ground Turmeric, Chives Chopped, KEEN’S Mustard Powder, Organic Garlic Powder, Organic Chilli Flakes, lemon juice and tahini. Season with McCormick Sea Salt and Black Pepper and toss to combine well.
- Spoon salad into a serving bowl, top with extra McCormick Organic Chilli Flakes.
Recipe Tip
The brown rice is a great nutty addition; however cooked quinoa would work well also.
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