fall vegetable salad with chicken and peanut sauce dressing

This dairy-free salad is made with roasted cauliflower and sweet potato, rotisserie chicken for easy-to-add protein, brown rice, and a delicious peanut sauce dressing! Topped with fresh herbs, crushed peanuts and avocado. It's colorful and creamy, hope you enjoy!

ingredients for the salad

1/2 cup cooked brown rice

1/2 cup diced sweet potato

1 cup purple cauliflower florets

1 tbsp olive oil

1/4 tsp sea salt

1/2 tsp Trader Joe's umami seasoning

1/2 cup chicken (I used rotisserie chicken)

1 tbsp crushed peanuts

1 tbsp fresh chopped cilantro

3-5 basil leaves

1/4 avocado

ingredients for peanut sauce dressing

2 tbsp creamy peanut butter

2 tbsp water

1 tbsp soy sauce

1 tsp peanut oil

1/4 tsp minced garlic

1/2 tsp minced ginger

juice of 1/4 lime

recipe (makes 2 servings)

1. preheat oven to 350F

2. place sweet potatoes and cauliflower on a sheet pan with 1 tbsp olive oil, sea salt, and Trader Joe's umami seasoning and toss to coat

3. place into the oven and roast for 35-40 mins until crispy

4. while the veggies cook, make the peanut sauce dressing by whisking together peanut butter, water, soy sauce, peanut oil, minced garlic, minced ginger, and lime juice

5. plate salad starting with brown rice, cauliflower, sweet potato, and chicken

6. drizzle the peanut sauce and top with avocado slices, cilantro and basil, and enjoy!

prep time: 50 mins

nutrition per serving: 423 calories, 20g protein, 24g carbohydrate, 25g fat, 7g fiber

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