Curried Cauliflower and Sweet Potato Salad (Gluten Free & Vegan)

Curried Cauliflower and Sweet Potato Salad (Gluten Free & Vegan)

This curried cauliflower and sweet potato salad is nutrient dense and flavor packed. It’s the perfect vegan and paleo dish that can be turned into a complete meal!

curried cauliflower and sweet potato salad
curried cauliflower and sweet potato salad

Sweet potatoes are one of my favorite foods, so I’m always thinking of new dishes to make with them. Plain roasted vegetables can get boring, so I love making vegetables more fun and delicious. This roasted vegetable salad is filled with add-ins to bring in some crunch and sweetness and then dressed with a creamy dressing that has just the right amount of curry kick.

vegan roasted vegetable salad
vegan roasted vegetable salad

Curried Cauliflower and Sweet Potato Salad

Ingredients:

  • Cauliflower
  • Sweet potato
  • Olive oil
  • Salt
  • Add-ins: golden raisins, toasted nuts (walnuts or cashews are best!), roasted chickpeas
  • Cilantro
  • Granola butter or nut/seed butter of choice
  • Lemon juice
  • Curry powder
  • Grated ginger root
  • Maple syrup
  • Garlic infused olive oil

How to make this salad:

This veggie salad is easy to make. First, you roast the cauliflower and sweet potato. While those are roasting, you can measure out your add-ins, toast your nuts and chickpeas if using, and make the dressing. Once the vegetables are done roasting, you toss everything together.

This gluten free salad can be made fully paleo by using a nut or seed based butter for the dressing. I use my homemade granola butter in this recipe as it is my absolute favorite and is allergy friendly! You can keep this recipe completely nut free by using roasted chickpeas instead of nuts for the add-ins.

paleo roasted vegetable salad
paleo roasted vegetable salad

Can I Make This a Complete Meal?

I love serving this vegetable dish with roasted chicken, but you can also make it a complete vegan meal by adding a can of roasted chickpeas. The chickpeas add the perfect crunch and a protein boost.

gluten free curried cauliflower and sweet potato salad
gluten free curried cauliflower and sweet potato salad

Curried Cauliflower and Sweet Potato Salad

This fully vegan roasted vegetable salad is gluten free, dairy free, and can be made fully paleo. It is nutrient dense and packed with flavor- the perfect addition to any meal!
Course Main Course, Salad, Side Dish
Cuisine American
Keyword dairy free, gluten free, nutrient dense, vegan
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Author Victoria Faling

Ingredients

  • 1 large head of cauliflower
  • 2 medium sweet potatoes
  • 2 Tbsp olive oil
  • 1/4 tsp salt
  • 1/3 cup golden raisins
  • 1/3 cup toasted walnuts or cashews *see notes below for nut free version
  • 1/3 cup chopped cilantro
  • Add-ins see notes above about other add-ins to make this a complete meal

Dressing

  • 1/4 cup granola butter or nut/seed butter of choice
  • 1/2 a lemon, juiced
  • 1/2-1 tsp curry powder
  • 1 thumb grated ginger root
  • 1/2 tsp salt
  • 2 tsp maple syrup
  • 1 Tbsp garlic infused olive oil or regular olive oil and 1 clove of pressed garlic
  • 2-4 Tbsp water

Instructions

  • Preheat oven to 425F.
  • Chop cauliflower into florets and sweet potato into bite size pieces. Toss vegetables with olive and salt and spread on a parchment lined baking sheet. Bake for 40-45 minutes, until golden and fork tender.
  • While vegetables are cooking, toast your walnuts in a frying pan over medium heat, mixing often until just beginning to golden and become fragrant. This will only take 5-10 minutes.
  • When vegetables are done, set aside while you make the dressing.
  • While vegetables are cooling, make your dressing by combining all ingredients except for the water in a small bowl or jar. Start with 1/2 tsp curry powder and increase based on taste. Miix well to combine, taste and adjust salt and curry powder as needed. Add in water 1 Tbsp at a time until you get a pourable consistency that isn't too thick.
  • Toss vegetables, add-ins, and dressing together in a large bowl and serve! Leftovers can be kept in the fridge for up to 3 days.

Notes

To keep this recipe completely nut free, use a can of roasted chickpeas instead! Be sure to use granola butter or a seed butter like tahini or sunflower seed butter in the dressing.
Date Stuffed Protein Brownie Bites (Vegan & Gluten Free)

Date Stuffed Protein Brownie Bites (Vegan & Gluten Free)

Looking for a healthier Valentine’s Day treat? Try these no-bake Protein Date Brownie Bites. Sweet dates are stuffed with a protein brownie batter and drizzled with melted chocolate for an allergy friendly treat.

vegan date bites
vegan date bites

I love these protein brownie bites as a healthy, easy chocolate treat. They are a higher protein treat and mostly sweetened naturally from the dates. This Valentine’s Day dessert is completely gluten free, nut free, and vegan!

protein brownie bites
protein brownie bites

This gluten free treat is quick and easy to make. First, you’ll make a no-bake and vegan protein brownie batter from my favorite pea protein (use code LEMONSNLYME20 for 20% off) with cocoa powder, maple syrup, and water. This batter will be stuffed inside some Medjool dates and then drizzled with melted chocolate. I love topping these off with some flaky sea salt for the ultimate sweet and salty combo!

Can I use a different protein? Pea protein is unique in that it acts like a flour. It absorbs moisture instead of dissolving into it like many other proteins. This recipe does require pea protein or pumpkin seed protein. Both proteins can be found here.

gluten free brownie date bites
gluten free brownie date bites

Date Stuffed Protein Brownie Bites

This gluten free and vegan treat is the perfect healthier Valentine's Day dessert. Higher in protein and utilizing natural sugars from the dates, you'll love this quick and easy no-bake treat!
Course Dessert, Snack
Cuisine American
Keyword chocolate, gluten free, healthy, high protein, vegan
Servings 12 servings
Author Victoria Faling

Ingredients

Instructions

  • Mix together the protein, cocoa powder, maple syrup, and 5 Tbsp of water in a small bowl. If the batter is really dry and crumbly, add 1 tsp of water at a time until it comes together but isn't too runny.
  • Open your dates along one side (don't split them completely in half!) and make sure the pit is removed. Take ~1 Tbsp of batter and stuff it into the date. You should get about 10-12 dates total.
  • Melt the chocolate chips and coconut oil together.
  • Place the stuffed dates on a parchment lined plate then drizzle the chocolate on top. Finish off with some flaky sea salt then set in the fridge to set until chocolate has hardened.
  • Enjoy!

Granola Butter Chocolate Truffles (Gluten Free, Vegan, Nut Free)

Granola Butter Chocolate Truffles (Gluten Free, Vegan, Nut Free)

These delectable homemade truffles are completely allergy friendly and made with granola butter (or your favorite nut/seed butter). They’re a perfect holiday treat or way to satisfy your chocolate craving.

granola butter truffles
granola butter truffles

Homemade chocolate truffles are such a fun, no bake way to show your love for Valentine’s Day. Or just a fun way to enjoy some delicious chocolate! These truffles are completely gluten free, vegan, and nut free, making them allergy friendly.

chocolate truffles
chocolate truffles

How do you make truffles?

These chocolate truffles are easy to make. You just combine granola butter with melted chocolate and a few other ingredients, then mold the truffles and pop them in the fridge to set. You can always add the truffle batter to a silicone mold to make the forming process easier.

If you decide to mold your truffles by hand, just be aware that it does get messy and you’ll need to work quickly as the heat from your hands melts the chocolate. Once the batter has set, you can scoop out small amounts and roll them into balls with your hands before popping them back in the fridge.

Once set, coat them in a layer of melted chocolate and top them off with flaky sea salt.

What is in truffles?

The base of these truffles consists of granola butter and melted chocolate. The granola butter keeps this recipe completely nut and seed free, but you can always use whatever nut/seed butter you like.

Coconut oil, vanilla extract, and coconut sugar are added to the base to bring truffles together. Then they are coated in a layer of melted chocolate. My favorite chocolate to use is Enjoy Life because it is free from the top 14 allergens.

This recipe makes about 14 truffles, but you can easily double the recipe

homemade truffles
homemade truffles

Granola Butter Chocolate Truffles

These homemade chocolate truffles are completely allergy friendly and easy to make. They are gluten free, dairy free, and nut/seed free. They're perfect for Valentine's Day or to quell a chocolate craving whenever I might pop up!
Course Dessert, Snack
Cuisine American
Keyword allergy friendly, chocolate, dairy free, gluten free, nut free, valentine’s day
Total Time 1 hour
Servings 12 truffles
Author Victoria Faling

Ingredients

Truffle Base

  • 3/4 cup Chocolate chips
  • 1 Tbsp coconut oil
  • 1/2 cup Granola butter or any nut/seed butter of choice
  • 1 tsp vanilla extract
  • 2 Tbsp coconut sugar
  • 1/4 tsp salt

Chocolate Coating

Instructions

  • Melt the chocolate chips and coconut oil together on low over the stove or in the microwave at 30 second intervals.
  • Combine the granola butter, melted chocolate, vanilla, sugar, and salt together in a bowl and stir to combine.
  • If using a mold, pour your batter into the molds and place in the fridge to set for 30-60 minutes. If not using a mold, put batter in the fridge for 10-30 minutes, until set, but not too firm. Using a small scoop, scoop tablespoon size amounts of batter into your hand and form into a ball. Work quickly as the heat from your hands will melt the chocolate (this process will be messy). Place the balls on a parchment lined plate and set back in the fridge to set for at least 30 minutes.
  • Once truffles are set, melt the chocolate chips and coconut oil for the coating together in a small bowl. Coat each truffle in the melted chocolate then place back on the parchment lined plate. Sprinkle with flaky salt while chocolate is still wet then put back in the fridge until chocolate is set.
  • Enjoy!
Granola Butter (Gluten Free, Vegan, Nut Free)

Granola Butter (Gluten Free, Vegan, Nut Free)

Granola butter is a nut and seed free spread alternative for those with allergies. It’s absolutely delicious and can be used just like peanut butter or almond butter. It’s perfect for baking or on toast!

gluten free granola butter
gluten free granola butter

Have you ever heard of granola butter? It’s like peanut butter or almond butter, but nut and seed free. It’s made completely out of oats! I like to make mine with tigernut flour too (which is a tuber, not a nut) for added flavor, but in the recipe below, I share how to make it both ways.

allergy friendly granola butter
allergy friendly granola butter

So, what’s in granola butter?

Homemade granola butter is made simply with oats, cinnamon, salt, coconut oil, maple syrup, and vanilla extract.

You’ll start by roasting the oats to add some richer flavor and then blend them with the remaining ingredients for a delicious nut-free spread!

Make sure to use certified gluten free oats to keep this recipe completely gluten free and Celiac safe. Since the recipe utilizes maple syrup as the sweetener, this granola butter is also completely vegan! Allergy friendly spreads are possible and now you don’t have to miss on out a PB&J any longer- just make it a GB&J!

Want more granola butter recipes?

If you are looking fore more granola butter flavors, you have to try my Brownie Batter Granola Butter! Rich chocolate granola butter, that is completely refined sugar free, is filled with extra chocolate chips for the ultimate allergy friendly and healthy Nutella.

tigernut flour

homemade granola butter
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Granola Butter

Granola butter is a nut and seed free alternative for those with allergies. This is the perfect allergy friendly spread so you don't have to miss out. Use granola butter in place of things like peanut butter, almond butter, and sunflower seed butter.
Course Snack
Cuisine American
Keyword allergy friendly, Easy, gluten free, nut free, seed free, vegan
Prep Time 20 minutes
Total Time 11 minutes
Servings 1 jar
Author Victoria Faling

Ingredients

  • 2 cups gluten free oats make sure they are certified gluten free
  • 1 cup Tigernut flour* you can use almond flour or another cup of oats
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 3/4-1 cup melted coconut oil
  • 1-4 Tbsp maple syrup
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 350F.
  • Spread your oats evenly over a large baking pan and roast them for 10 minutes, until just beginning to golden and becoming fragrant.
  • Let oats cool for 10 minutes before adding to a high speed blender (like a Vitamix) or food processor. Blend oats into a flour.
  • If using tigernut flour, add the flour, cinnamon, and salt and blend again to combine.
  • Combine all the wet ingredients together in a measuring cup, starting with 3/4 cup of oil. If using tigernut flour, you will only need 1-2 Tbsp of maple syrup, but if using all oats, you will need 3-4. With the blender or food processor running on low, slowly pour the wet ingredients into the running blender/food processor.
  • Let the blender/food processor run for 5-10 minutes, stopping occasionally to scrape down the sides, until you have a smooth butter. Taste and adjust as necessary, adding more maple syrup as needed. If you find that the mixture is too dry or thick, add more oil until the desired consistency is reached.
  • Let the butter cool slightly before transferring to a glass jar. Granola butter can be stored at room temperature and does not need to be refrigerated.

Notes

*I love using tigernut flour in this recipe as it adds some natural sweetness and nutty flavor without nuts!
Pumpkin Seed Pesto Butternut Squash (The Best Side Dish Ever)

Pumpkin Seed Pesto Butternut Squash (The Best Side Dish Ever)

This pumpkin seed pesto butternut squash is one of the most addicting recipes ever. The pumpkin seed pesto is the perfect amount of crunchy and salty that pairs perfectly with the sweet and soft butternut squash. You won’t be able to stop eating this delectable side dish!

pumpkin seed pesto and butternut squash
pumpkin seed pesto and butternut squash

My mom used to make a variation of this butternut squash recipe when I was in high school and I absolutely loved it. When I got to college, I made my own version and shared it on my website years ago. Since I can’t have dairy, this vegan pesto is so delicious! The recipe, photos, and overall post needed a revamp, and I finally got a chance to do so.

This vegan and paleo side dish is easy to make and very simple. There are only a few ingredients in this healthy pesto that you blend together and toss with roasted butternut squash. Plus, it’s allergy friendly! There is no gluten, dairy, or nuts in this homemade pesto. It’s guaranteed to be a crowd pleaser.

nut free pesto
nut free pesto

How to make pumpkin seed pesto butternut squash

Ingredients

  • 1 large butternut squash
  • 3/4 cup pumpkin seeds
  • 1 Tbsp olive oil
  • 1/2 tsp salt, divided
  • 1 cup fresh basil leaves, packed
  • 1/2 cup olive oil
  • 1 Tbsp garlic infused olive oil you can use 1-2 garlic cloves instead

Instructions

  • Peel and dice the butternut squash into cubes. Toss with 1 Tbsp olive oil and 1/4 tsp. salt and spread evenly over parchment lined baking sheet. 
  • Bake squash for 40-45 minutes at 425F, until fork tender and browning.
  • While squash is baking, make the pesto. Heat a skillet over medium low heat and add the pumpkin seeds. Toast, stirring occasionally, until seeds are fragrant and beginning to golden. Remove from heat and let cool for 10 minutes.
  • In a blender, add the basil, 1/2 cup olive oil, garlic olive oil or garlic cloves and roughly blend until basil is broken down. Add 1/2 a cup of the pumpkin seeds and 1/4 tsp. salt and pulse into you have a rough pesto texture. Taste and add more salt as needed.
  • Once butternut squash is cooked, let cool for 5 minutes before tossing with the pesto in a large bowl. Sprinkle with remaining 1/4 cup pumpkin seeds and serve.

vegan pesto
vegan pesto

Pumpkin Seed Pesto Ingredient Notes

Butternut squash: I have not tried this recipe with any other root vegetables. I think it could be very good with pumpkin though!

Pumpkin Seeds: The pumpkin seeds are what give this pesto its unique flavor. Although you certainly could try substituting them for another nut or seed, I can’t guarantee the addicting outcome.

paleo and vegan pumpkin seed pesto with butternut squash
paleo and vegan pumpkin seed pesto with butternut squash

Pumpkin Seed Pesto Butternut Squash

This pumpkin seed pesto with butternut squash is one of the most addicting dishes you'll ever eat. It packs a flavor punch and you won't be able to stop eating it. Enjoy this healthy and delicious paleo and vegan side dish with any protein!
Course Side Dish
Cuisine American
Keyword gluten free, healthy, paleo, vegan
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 servings
Author Victoria Faling

Ingredients

  • 1 large butternut squash
  • 3/4 cup pumpkin seeds
  • 1 Tbsp olive oil
  • 1/2 tsp salt, divided
  • 1 cup fresh basil leaves, packed
  • 1/2 cup olive oil
  • 1 Tbsp garlic infused olive oil you can use 1-2 garlic cloves instead

Instructions

  • Preheat oven to 425F.
  • Peel and dice the butternut squash into cubes. Toss with 1 Tbsp olive oil and 1/4 tsp. salt and spread evenly over parchment lined baking sheet.
  • Bake squash for 40-45 minutes, until fork tender and browning.
  • While squash is baking, make the pesto. Heat a skillet over medium low heat and add the pumpkin seeds. Toast, stirring occasionally, until seeds are fragrant and beginning to golden. This takes about 5-10 minutes. Remove from heat and let cool for 10 minutes.
  • In a blender, add the basil, 1/2 cup olive oil, garlic olive oil or garlic cloves and roughly blend until basil is broken down. Add 1/2 a cup of the pumpkin seeds and 1/4 tsp. salt and pulse into you have a rough pesto texture. Taste and add more salt as needed.
  • Once butternut squash is cooked, let cool for 5 minutes before tossing with the pesto in a large bowl. Sprinkle with remaining 1/4 cup pumpkin seeds and serve.
Allergy Friendly Spinach Pesto (Nut Free, Low FODMAP and Vegan)

Allergy Friendly Spinach Pesto (Nut Free, Low FODMAP and Vegan)

This healthy homemade pesto is completely allergy friendly and easy to make. It’s packed with flavor and a quick sauce to whip up for dinner. The spinach gives this dairy free pesto a nutritional boost, while the basil provides all the delicious taste!

low FODMAP spinach pesto
low FODMAP spinach pesto

Many store-bought pestos contain nuts, cheese, and garlic, but if you’ve got food allergies/intolerances and GI issues, these ingredients are likely to set you off. It was impossible to find safe and healthy pestos at the store, so I started making my own. Pesto is super easy to make and the best part about making a homemade variety is that you can adjust the flavors to your liking. I’ve been whipping up this super quick and easy pesto for years and figured I better finally get this recipe on the my website and share it!

allergy free vegan pesto
allergy free vegan pesto

This pesto is packed with an extra punch of nutrients from the spinach. The other ingredients are simple- olive oil, basil, and salt! It’s that simple. This pesto is completely allergy friendly, being gluten-free, AIP/paleo, and vegan, plus no garlic so it is low FODMAP! Gut friendly, nutrient packed, and healthy ingredients.

Allergy Friendly Spinach Pesto

This easy and delicious homemade pesto is perfect for any diet. There are no major offenders and you can whip it up in just a couple of minutes! This pesto is nut-free, vegan, and low FODMAP
Course Main Course
Cuisine American
Keyword Easy, low fodmap, nut free, Simple, vegan
Total Time 5 minutes
Servings 4 servings
Author Victoria Faling

Ingredients

  • 3 cups spinach
  • 1 cup fresh basil leaves
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 2-4 Tbsp nutritional yeast OPTIONAL

Instructions

  • Wash and dry the basil leaves.
  • Add everything to a small blender. Blend on high until smooth.
  • If needed, add more olive oil to achieve desired consistency.
  • Add nutritional yeast as desired for a more cheese-y flavor.
  • Store in an airtight container in the fridge for up to 5 days or freeze in ice cubes for later use.