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HP – Sweet Potato and Broccoli Salad Bake

On a cream table is a sweet potato and broccoli salad on a large oval platter with a serving spoon. In the background is a black baking tray of roasted vegetables and a bowl of spinach leaves | Hurry The Food Up
HP – Sweet Potato and Broccoli Salad Bake
On a cream table is a sweet potato and broccoli salad on a large oval platter with a serving spoon. In the background is a black baking tray of roasted vegetables and a bowl of spinach leaves | Hurry The Food Up
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5 from 2 votes
This time-saving traybake with sweet potato, broccoli, and quinoa is big on superfood nutrition and even bigger on taste.
Diet: dairy-free, egg-free, vegan
Prep Time:10 minutes
Cook Time:32 minutes
Total Time:42 minutes
Servings:2 servings
Calories:633kcal
Author: Abril Macías

Equipment

Ingredients

Instructions

  • Preheat the oven to 200 C. Cook quinoa according to package instructions.
    ½ cup quinoa
  • Wash the sweet potato and cut half and then dice it in ice cube sized pieces.
    10 oz sweet potato
  • Cut broccoli into small florets.
    10 oz broccoli
  • Thinly slice chilli, parsley, garlic and green onion and add to a bowl with olive oil and 3 tbsp water.
    1 red chili pepper, 2 sprigs parsley, fresh, 2 clove garlic, 1 green onion, 2 tbsp olive oil
  • Lay sweet potato and broccoli on a baking sheet. Top with the olive oil mix, salt and black pepper per taste. Toss a little.
    Salt and pepper to taste
  • 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 to the oven for 2 minutes.
    1 cup edamame beans
    On a cream table sits a black baking tray, with roasted sweet potatoes, broccoli, and edamame beans | Hurry The Food Up
  • Meanwhile, to make the dressing mix the grated ginger, apple vinegar, sugar, soy sauce and sesame oil. Allow to rest so the ginger infuses.
    1 tsp ginger, fresh, 1 ½ tbsp apple vinegar, 1 tbsp sugar, 3 tsp low sodium soy sauce, 1 ½ tsp sesame oil
  • To serve, lay the quinoa as a base and top with roasted veggies and spinach. Drizzle dressing and enjoy.
    4 oz spinach
  • In a medium sized pot add cooked quinoa and spinach and cook until the leaves wilt down and mix. Season with salt and pepper per taste.
    In the middle of a cream table sits a large oval dish of salad with a serving spoon. In the top left corner is a baking tray with roasted vegetables on and to the right is a bowl of spinach leaves | Hurry The Food Up

Nutrition

Nutrition Facts
HP – Sweet Potato and Broccoli Salad Bake
Amount per Serving
Calories
633
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
13
g
Sodium
 
452
mg
20
%
Potassium
 
1981
mg
57
%
Carbohydrates
 
86
g
29
%
Fiber
 
17
g
71
%
Sugar
 
18
g
20
%
Protein
 
24
g
48
%
Vitamin A
 
26734
IU
535
%
Vitamin C
 
187
mg
227
%
Calcium
 
256
mg
26
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
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Comments
5 from 2 votes (2 ratings without comment)

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