Sweet Potato and Cauliflower ‘Rice’ Tabbouleh

This gluten-free, vegan tabbouleh is made with cauliflower “rice” instead of the usual bulgur wheat and luscious cubes of roasted sweet potatoes. It’s perfect for lunch boxes taken to work or school.

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Parsley and mint add a bright, fresh flavor to this simple side dish.

Sweet potatoes are rich in vitamin A, an immune booster, as well as fiber and they contain vitamin C, antioxidants, and are low in calories. I love to roast them to bring out their natural sweetness.

To make the dish, cut one large sweet potato into 1/2-inch dice. Toss with EVOO and roast until tender.

Shred a small cauliflower on the large holes of a box grater.

Toss together the roasted sweet potato, cauliflower “rice,” fresh herbs, cranberries, pepitas, green onions, lemon juice, zest, EVOO, and salt and pepper.

Done!

You could add chopped, toasted pecans or almonds for more protein and extra crunch.

4.0 from 1 reviews

Sweet Potato and Cauliflower Tabbouleh

 

Author: Liz

Nutrition Information

• Serves: 6

• Serving size: 1¼ cups
• Calories: 230

• Fat: 13g
• Saturated fat: 2g
• Sodium: 55mg
• Fiber: 5g
• Protein: 5g

Recipe type: Side Dish

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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.

Ingredients

• 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

Instructions

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.

Notes

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

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What’s your favorite way to use cauliflower rice? What’s your favorite sweet potato recipe?