Un-Boring Salads with Smoked Paprika Yoghurt Dressing скачать в хорошем качестве

Un-Boring Salads with Smoked Paprika Yoghurt Dressing

This roasted veggie quinoa salad is what weeknight dinner dreams are made of—budget-friendly, packed with colour, texture, and flavour, and built entirely from what’s already in your fridge. No fancy shopping list, no stress. Just wholesome ingredients, simple prep, and big flavour. It’s the kind of recipe that proves the best meals often start with a half-used cauliflower and a forgotten sweet potato at the back of the crisper. In today’s episode of Sam’s Home Kitchen, I’m showing you how to make a roasted vegetable salad that actually eats like a meal—featuring charred cauliflower, sweet potato, roasted carrot, crispy corn ribs, fresh capsicum and fluffy quinoa, all topped with a smoky paprika yoghurt dressing that hits all the right notes. It’s plant-based, high protein, gluten-free, and easy to meal prep. This isn’t just a roasted vegetable salad—it’s an easy vegetarian dinner idea, a make-ahead lunchbox hero, and a hearty meal for any day of the week. Whether you’re chasing healthy family meals, meat-free Monday ideas, or just trying to use up your fridge veg before they turn, this recipe has you sorted. The roasted corn ribs alone are worth the watch—and if you’ve never made them before, you’re in for a game-changer. The homemade garlic salt adds a punch, and the smoked paprika yoghurt dressing? Silky, tangy, and completely addictive. It’s the kind of low-effort, high-reward cooking that’s become a staple in our home kitchen. Inspired by what’s on hand, made with everyday pantry staples, and elevated with just a few clever tricks—this is how we eat real food without the fuss. Perfect for: Easy vegetarian dinner recipes Healthy meal prep ideas Budget-friendly family meals Simple weeknight dinners Gluten-free, high-protein salads Plant-based lunch ideas Roasted vegetable salad recipes Quinoa salad meal prep ideas Want to make your own garlic salt? Here's my go-to recipe:    • Lacto Ferment VS Pickling   Ingredients (metric): Roasted Veggies: 1 large sweet potato, cubed 2 medium carrots, cut into thin strips ½ head cauliflower, cut into small florets ½ corn cob, sliced into ribs Neutral oil (for roasting) Salt (to taste) Dried Italian herbs (pinch) Homemade garlic salt (to taste) ½ capsicum Quinoa Base: 70g quinoa 250g Water for cooking Dressing: Juice of 1 lemon (or bottled lemon juice if preferred) 5g smoked paprika 120g Greek Yoghurt Salt (to taste) If you enjoyed the video, liking it would be greatly appreciated! If you love what I do and want to see more recipes, subscribing to my channel might be a good idea! Follow me on Instagram at   / samshomekitchn​