Roasted Sweet Potato Broccoli Salad

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Roasted Sweet Potato Broccoli Salad

This roasted sweet potato broccoli salad is a very simple salad that can be prepared as a side dish or even as a main It can also be the perfect addition to your holiday table and it will go well with my Sweet Potato Souffle recipe.

Its nutrient-packed, full of vitamins and minerals. I added pumpkin seeds but you can substitute them with other seeds or nuts of choice.

Salad With Sweet Potato

I was inspired to make a cilantro Tahini dressing after purchasing Trader Joes Green Tahini Dip, it had a lovely clean herbaceous taste. I didn’t have any fresh mint nor dill, so mine is an inspiration and not a copycat recipe.

It is very hot during the summertime here in Florida. This year was the first year that I didn’t grow my own cilantro and dill.  I planted several varieties of mint and they all died. I’m still in disbelief, mint is very hardy and usually grows in the toughest growing conditions.

Ingredients For Sweet Potato Salad

  • Sweet Potato  – I find the small to medium sweet potatoes to be much sweeter and creamier than the larger ones, which are usually starchier. The deeper the orange color means more beta carotene so I usually go for the brighter orange flesh tones.
  • Broccoli – don’t choose broccoli with yellowing floret but ones that are bright green. 
  • Olive Oil – I like to use a good extra virgin olive oil for roasting but you can substitute it with avocado or grapeseed oil. 
  • Salt – my favorite is Himalayan Pink Salt, Kosher, or sea salt is great. 

Some other additions:

  • Sunflower seeds
  • Walnuts
  • Pecans
  • Cranberries
  • Olives
  • Black bean
  • Corn kernels

Sweet Potato And Broccoli Salad Bowl

The soil here is sandy and I’m amazed how much water is needed for the plants to grow. I started off very well, keeping on my schedule of watering early mornings but, as the weather got hotter, I retreated into my air-conditioned home and spent less time in my garden.

Unfortunately, I ended up neglecting my herbs and most of them died. I literally had 3 sprinklers running in my garden but unfortunately, my herb garden hardly got the sprinkler. My herb garden was located around a tree, so it was difficult to use the sprinkler. Well, now I know better!

Next year I plan to grow my herbs in pots and keep them in the carport instead, where I can keep a closer eye on them. I had to go to the library and read books about how to grow plants in Florida, LOL.

These are some of the things I learn:

  • Become familiar with your plant hardiness zone, Florida is large and it stretches through different climate zones.
  • Join a garden club and talk to seasoned growers – I joined the Grow Gainesville Facebook group
  • Get the University of Florida Gardening Calendar which gives a monthly planting guide based on the climate zone you are in Florida

How To Make Roasted Sweet Potato Broccoli Salad

  1. Preheat oven to 400 F. Line baking tray with greased parchment paper.
  2. Toss sweet potatoes, broccoli, olive oil, garlic, and salt in a large bowl,
  3. Transfer sweet potato and broccoli mix on a baking tray and bake for 20 minutes, turning halfway.
  4. In the meanwhile make cilantro tahini dressing.
  5. Place tahini paste, water, lemon juice, and remaining ingredients in a high-speed blender.
  6. Process until smooth and creamy.
  7. In a large bowl, place sweet potato broccoli. Drizzle with cilantro tahini dressing and serve!

Other Amazing Sweet Potato Recipes To Prepare

  1. Vegan Sweet Potato Pie
  2. Jamaican Vegan Sweet Potato Pudding
  3. Air Fryer Baked Sweet Potato
  4. Maple Roasted Brussels Sprouts And Sweet Potatoes
  5. Vegan Sweet Potato Casserole
  6. Sweet Potato Vegan Mac And Cheese
  7. Jamaican Sweet Potato Stew

 

Sweet Potato And Broccoli Salad Recipe

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Categories

Nutrition

(Per 100g)
  • Energy: 247 kcal / 1032 kJ
  • Fat: 16 g
  • Protein: 7 g
  • Carbs: 24 g

Cooking Time

  • Preparation: 10 min
  • Cooking: 20 min
  • Ready in: 30 min
  • For:
  • 3 Servings

Ingredients

Roasted Sweet Potato And Broccoli

Tahini Dressing

Instructions

  1. Preheat oven to 400 F. Line baking tray with greased parchment paper.
  2. Toss sweet potatoes, broccoli, olive oil, garlic, and salt in a large bowl,
  3. Transfer sweet potato and broccoli mix on a baking tray and bake for 20 minutes, turning halfway.
  4. In the meanwhile make cilantro tahini dressing.
  5. Place tahini paste, water, lemon juice, and remaining ingredients in a high-speed blender.
  6. Process until smooth and creamy.
  7. In a large bowl, place sweet potato broccoli. Drizzle with cilantro tahini dressing and serve!

Notes

sweet-potato-broccoli-salad3

Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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8 Comments
  1. Sophie
    August 28, 2018

    Wow a tasty salad, making it again.

    • Michelle Blackwood
      August 29, 2018

      Thank you Sophie, so happy you loved it.

  2. Nanc
    October 10, 2016

    Too high in calories. Is that because if the tahini paste?

    • Michelle Blackwood
      October 10, 2016

      Is it really? No two calorie calculators give the same results. I’m not a dietician so I don’t get into calories. As long as the food isn’t refined, fried I don’t worry. I figured if it is too high then use less of the sauce or add extra water and divide the sauce in half to use now and save the rest for later or eat half the serving. I hope this helps.

  3. Scott Groth
    October 5, 2016

    What a great twist on your typical salad. This looks awesome! Thanks for sharing.

    • Michelle Blackwood
      October 5, 2016

      Thanks Scott, please enjoy!

  4. Aimee | Wallflower Kitchen
    October 3, 2016

    I’m not normally a “salad person” but when it’s got some roast veg goodness going on, I can’t resist! Looks delicious.

    • Michelle Blackwood
      October 5, 2016

      Thank you Aimee, sometimes I take a break from all raw salads.