Roasted Cauliflower & Pumpkin Warm Salad with Borlotti Beans
1 head of cauliflower, chopped into florets
½ pumpkin, chopped into 2cm dice
¼ cup maple syrup
5 sage leaves, sliced
1½ cups cooked borlotti beans
2 large handfuls of baby spinach leaves
1 tsp ground cumin
1 lemon, juiced
salt to taste
Preheat oven to 400ºF (200ºC). Chop the cauliflower into florets and place on a baking tray with sage and salt. Chop the pumpkin into 2cm cubes and place on a baking tray with sage and salt. Drizzle ¼ cup maple syrup over the pumpkin and toss well. Place both trays into the oven and roast for 20 minutes. Place the borlotti beans into a bowl.
Meanwhile place baby spinach leaves onto a large platter. Remove the pumpkin and cauliflower from the oven when golden brown. Place the cooked pumpkin on the spinach leaves, then add the borlotti beans. Sprinkle the ground cumin over the cauliflower and add the cauliflower to the top of the salad. Top with more spinach leaves. Squeeze the juice of one lemon over the salad and serve.
Grab your FREE 5-day Meal Plan to help you kickstart your whole food plant based journey. We’ve prepared a special whole food plant based meal plan for you. It’s filled with:
-5 delicious, quick and easy to prepare weeknight meals. -Cooking tutorial videos for every dish that help make learning a recipe super easy. -Shopping and prep lists to save you time and money and help you get the meals on the table super fast. -A Meal Plan at a glance sheet to print and put on your fridge as a daily reminder of what’s for dinner each night. -A link to plant based nutrition video from plant based doctor to help you understand the why as well as the how of eating a whole food plant based diet.
Click the button below to gain download access.