Looking for a delicious recipe that’s also incredibly easy to make? Then a sweet potato and broccoli salad, which is incredibly simple, would be a great main dish for you.
| Author | Silvia lemon |
| Preparation Time | 10 minutes |
| Cooking Duration | 32 minutes |
| Total Time | 42 minutes |
| Category | Weight loss salad |
| Calories | 548 |
| Protein | 24g |
| Cuisine | American |
| Diet | Veg |
Ingredients
- 9 oz sweet potato (1 medium sweet potato)
- 9 oz broccoli
- 1 green onion
- 2 sprigs parsley, fresh
- 2 clove garlic
- 1 red chili pepper
- 1 tbsp olive oil
- 1 ¼ tbsp apple vinegar
- 1 cup edamame beans (pre-cooked)
- 1 ½ tsp sesame oil
- 4 oz baby spinach
- 1 tsp ginger, fresh (finely grated)
- ½ cup quinoa
- 2 tsp sugar
- 4 ½ tsp low sodium soy sauce
- Salt and pepper to taste
(Make another recipe – The Most Delicious Butternut Squash Chili for Cold Evenings)
How to Make The Sweet Potato and Broccoli Salad
Preheat the oven to 200 C. Cook quinoa according to package instructions.
Wash the sweet potato and cut half and then dice it into ice cube-sized pieces. Cut broccoli into small florets.
Thinly slice chili, parsley, garlic, and green onion and add to a bowl with olive oil and 3 tbsp water.
Lay sweet potato and broccoli on a baking sheet. Top with the olive oil mix, salt, and black pepper per taste. Toss a little.
Bake for 23 minutes or until the sweet potatoes and broccoli are tender. Then add the edamame beans to the baking sheet and toss. Get back in the oven for 2 minutes.
Meanwhile, to make the dressing mix the grated ginger, apple vinegar, sugar, soy sauce, and sesame oil. Allow resting so the ginger infuses.
To serve, lay the quinoa as a base and top with roasted veggies and spinach. Drizzle dressing and enjoy.
4 oz baby spinach
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