Sweet Potatoes with Steamed Broccoli Salad


Lately I've been craving nutrient-dense vegetables that taste more than... well, just vegetables. Roasted slabs of sweet potatoes and citrus-dressed steamed broccoli were just the ticket. Whether used as a side dish or a light supper, this dish comes together quickly and you'll have extra sauce to use throughout the week - how perfect is that?

Before the first frost hit my herb gardens, I schnagged the last of my potted Purple Opal basil and arugula to mix with baby spinach for a simple base; added discs of seasoned roasted sweet potatoes and steamed broccoli tossed in a citrus tahini sauce...ba da boom!

Total Time: 35-40 minutes Prep Time: 10 minutes Bake/Steam Time: 20-25 minutes PRINT HERE.

For four ample servings you will need:

6 cups mixed baby greens

3-4 medium sweet potatoes, washed and dried

1/2 tsp smoked paprika or

1 tsp rubbed sage

1/2 tsp cracked black pepper

1 tsp smoked salt, or garlic salt

4 cups raw or frozen broccoli florets

For the Citrus Tahini Dressing:

1 - 15 oz can garbanzo beans, drained & rinsed

1 clove of garlic

1 tsp orange zest

1/2 cup of orange juice (1 med. orange)

1 Tbsp lemon juice (pref. fresh squeezed)

3 Tbsp tahini (ground sesame paste)

1/2 tsp sea salt (optional)

1/4 tsp white pepper (or black pepper)

1/4-1/2 cup water

Procedure:

1. Pre-heat oven to 400 degrees. Line a baking sheet with foil or parchment paper. Slice 1/2" off the ends of each sweet potato; discard ends to compost bin or save them for another dish. Slice remaining potato into 1/4-1/3" discs. Place discs in a single layer on lined baking sheet. While potatoes are still moist sprinkle with smoked paprika or rubbed sage, pepper and salt on both sides (on the sheet above, I sprinkled half with smoked paprika and half with sage). Bake 20-25 minutes, until tender. Remove from oven, set aside to cool slightly.

2. While sweet potatoes are baking, prep the broccoli. If using fresh, wash the stalks and cut into small bite-sized pieces. Peel the stalks and use them too, but cut them into slightly smaller pieces than the florets. Heat an inch of water over med/high heat. Place broccoli in steam basket. When water is boiling, affix the steam basket, cover and reduce heat to med/low. Steam for five minutes, or until tender but still slightly firm. Remove from heat, uncover and set aside to cool slightly.

3. While the broccoli steams, make the citrus tahini dressing. Add all the dressing ingredients to a high-speed blender and 1/4 cup of the water. Blend on high, scraping down the sides as necessary, 1-2 minutes until smooth. Adjust the consistency with more water if needed. The dressing should be thin, but thick enough to coat the broccoli.

4. To assemble, toss the steamed broccoli with about 1/2 cup of the sauce. You can dress the greens as well, or just drizzle a bit more of the sauce after the plates are assembled. Photos shown were taken prior to being drizzled with sauce. Garnish with lemon or orange slices and additional zest if you like citrus as much as I do!

What I love about this dish (besides its simplicity and nutrient density) is the appealing contrast between the creaminess of the sweet potatoes and the firm tanginess of the broccoli... highly satisfying!

Other options: this dish is also delicious topped with toasted garbanzo beans, pine nuts, almond slices or dried cranberries.

When you make this, let me know how it turned out. Be sure to take a photo and tag me #chefcatherinebrown. I love seeing what you make!

Disclosures: None. This post was not created in affiliation with any product or brand. The opinions expressed are my own. I will only write about products I use and trust.

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CatherineeBrown@hotmail.com  603-237-1012  PO Box 253 Errol, NH 03579