Sweet Potato and Broccoli Salad Bake (Protein Recipe)
Servings: 2 servings
Calories: 548kcal
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Ingredients
- 9 oz (255 g) sweet potato (1 medium sweet potato)
- 9 oz (255 g) broccoli
- 1 red chili pepper
- 2 sprigs parsley, fresh
- 2 clove garlic
- 1 green onion
- 1 tbsp olive oil
- 1 cup (155 g) edamame beans (pre-cooked)
- ½ cup (85 g) quinoa
- 2 oz (60 g) baby spinach
- 1 tsp ginger, fresh (finely grated)
- 1 ¼ tbsp apple vinegar
- 2 tsp sugar
- 4 ½ 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.
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Nutrition
Calories: 548kcal | Carbohydrates: 80g | Protein: 24g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 575mg | Potassium: 1902mg | Fiber: 16g | Sugar: 15g | Vitamin A: 24635IU | Vitamin C: 174mg | Calcium: 246mg | Iron: 8mg