HP - Sweet Potato and Broccoli Salad Bake
Servings: 2 servings
Calories: 633kcal
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Ingredients
- 10 oz (280 g) sweet potato (1 big sweet potato)
- 10 oz (280 g) broccoli
- 1 red chili pepper
- 2 sprigs parsley, fresh
- 2 clove garlic
- 1 green onion
- 2 tbsp olive oil
- 1 cup (155 g) edamame beans (pre-cooked)
- ½ cup (85 g) quinoa
- 4 oz (110 g) spinach
- 1 tsp ginger, fresh (finely grated)
- 1 ½ tbsp apple vinegar
- 1 tbsp sugar
- 3 tsp low sodium soy sauce
- 1 ½ tsp sesame oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 200 C. Cook quinoa according to package instructions.
- Wash the sweet potato and cut half and then dice it in ice cube sized pieces.
- Cut broccoli into small florets.
- Thinly slice chilli, 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 to the oven for 2 minutes.
- Meanwhile, to make the dressing mix the grated ginger, apple vinegar, sugar, soy sauce and sesame oil. Allow to rest so the ginger infuses.
- To serve, lay the quinoa as a base and top with roasted veggies and spinach. Drizzle dressing and enjoy.
- 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.
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Nutrition
Calories: 633kcal | Carbohydrates: 86g | Protein: 24g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Sodium: 452mg | Potassium: 1981mg | Fiber: 17g | Sugar: 18g | Vitamin A: 26734IU | Vitamin C: 187mg | Calcium: 256mg | Iron: 8mg