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

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

Roasted Sweet Potato Broccoli Salad Ingredients

  1. Sweet Potato: A large sweet potato, cubed to yield about 2 cups, serves as a hearty, nutritious base for this salad. Sweet potatoes are a rich source of fiber, vitamins, and minerals, including vitamin A, which supports vision, and antioxidants that combat inflammation.
  2. Broccoli Florets: Two cups of chopped broccoli, chopped into bite-sized pieces, add a crisp, earthy flavor and a host of health benefits. Broccoli contains vitamins C and K, fiber, and compounds that support health and may protect against certain diseases.
  3. Olive Oil:Use one tablespoon of olive oil to roast the vegetables, which adds a subtle richness and helps absorb fat-soluble vitamins. Celebrated for its heart-healthy monounsaturated fats and antioxidants, olive oil boosts the dish’s nutritional profile.
  4. Garlic: Two chopped cloves of garlic infuse the salad with a pungent, aromatic flavor. Garlic boosts the immune system and reduces heart disease risk factors, earning recognition for its health benefits.
  5. Sea Salt: Added to taste, sea salt enhances the natural flavors of the vegetables.

Tahini Dressing Ingredients

    1. Tahini Paste: Additionally, made from ground sesame seeds, this dressing has a creamy texture and a nutty flavor. Tahini is a good source of healthy fats, vitamins, and minerals, particularly calcium and magnesium.
    2. Water is used to adjust the consistency of the dressing to your liking.
    3. Lime Juice: Or lemon, if preferred, adds a fresh, tangy note to the dressing, enhancing its flavor profile. Citrus juice also contributes vitamin C and aids in iron absorption from the vegetables.
    4. Cilantro leaves bring a fresh, herbal brightness to the dressing, complementing the earthy flavors of the salad. Cilantro is known for its detoxifying properties and numerous health benefits.
    5. The green onion adds a mild, slightly sweet flavor and a crunch that contrasts nicely with the creamy dressing and roasted vegetables.
    6. Cumin: Introduces a warm, earthy spice to the dressing, adding depth to its flavor. Cumin is also noted for its digestive benefits and ability to boost the immune system.
    7. Garlic: reinforces the robust flavor in the dressing, pairing well with the cumin and tahini.
    8. Sea salt balances and enhances the amalgamation of flavors, making them more pronounced and cohesive.

    Instructions For Roasted Sweet Potato Broccoli Salad

    1. Preheat oven to 400 F. Line a baking tray with greased parchment paper.
    2. Toss sweet potatoes, broccoli, olive oil, garlic, and salt in a large bowl,
    3. Transfer the sweet potato and broccoli mix to a baking tray and bake for 20 minutes, turning halfway.
    4. In the meantime, 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 the sweet potato and 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

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Sweet Potato Broccoli Salad overlay in a white bowl on a white marble background

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.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: broccoli salad, roasted sweet potatoes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 People
Calories: 190kcal

Equipment

Ingredients

Roasted Sweet Potato And Broccoli

  • 1 sweet potato cubed, about 2 cups
  • 2 cups broccoli florets chopped into bite-sized pieces
  • 1 tablespoon olive oil
  • 2 cloves garlic chopped
  • sea salt to taste

Tahini Dressing

  • 1/4 cup tahini paste
  • 1/4 cup water
  • 1 tablespoons lime juice or lemon
  • 1/4 cup cilantro leaves chopped
  • 1 green onion chopped
  • 1/2 teaspoon cumin
  • 1 clove garlic chopped
  • 1/2 teaspoon sea salt

Instructions

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

Nutrition

Calories: 190kcal | Carbohydrates: 19g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 345mg | Potassium: 435mg | Fiber: 4g | Sugar: 3g | Vitamin A: 8412IU | Vitamin C: 45mg | Calcium: 70mg | Iron: 2mg