High Protein Roasted Cauliflower Chickpea Salad
Day 4 of the 30 Days Healthy & Low Carb Recipe Series brings you a vibrant, protein-packed salad that combines roasted cauliflower, chickpeas, and sweet potatoes with fresh vegetables and a creamy yogurt dressing. This balanced meal is perfect for lunch or meal prep.
Steps
- Preheat oven to 400°F (200°C).
- Cut cauliflower into florets and dice sweet potatoes into cubes.
- Toss cauliflower, chickpeas, and sweet potatoes with olive oil, paprika, cumin, and salt.
- Spread seasoned vegetables on a baking sheet and roast for 25-30 minutes until golden and tender.
- While roasting, chop cucumber, onion, tomatoes, and parsley.
- Segment the orange and dice the avocado.
- In a small bowl, mix Greek yogurt, dill, and lemon juice to make the dressing.
- Combine roasted vegetables with fresh vegetables, almonds, and cranberries in a large bowl.
- Drizzle with yogurt dressing and toss gently to combine.
- Serve immediately or store for meal prep.
