Name: Sweet Potatoes and Broccoli
Prep time: 10 min
Cook time: PT-489478H32S
Total time: PT-489478H32S
Cuisine: American
Ingredients: 2 large sweet potatoes, peeled and cubed; 4 cups broccoli florets; 2–3 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/4 teaspoon smoked paprika or chili flakes (optional); 1 tablespoon lemon juice (optional)

Jump to Recipe·Leave a Review

Sweet Potatoes and Broccoli is a simple, nourishing dish that’s full of color, texture, and natural flavor. I roast the sweet potatoes until they’re caramelized and tender, while the broccoli gets slightly crispy at the edges. It’s the kind of meal or side I turn to when I want something healthy, satisfying, and easy to prepare.

Why You’ll Love This Recipe

I love how this recipe lets the ingredients shine. The sweetness of the potatoes pairs perfectly with the earthiness of the broccoli, and roasting brings out their best flavors. It’s naturally gluten-free, vegan, and loaded with nutrients. I can serve it as a side, toss it into bowls or salads, or even add a protein for a full meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes, peeled and cubed
Broccoli florets
Olive oil
Salt
Black pepper
Garlic powder
Smoked paprika or chili flakes (optional for a little heat)
Lemon juice (optional, for brightness)

Directions

I preheat the oven to 425°F and line a baking sheet with parchment paper.
I toss the cubed sweet potatoes with olive oil, salt, pepper, and smoked paprika, then spread them out on the sheet.
I roast them for about 15 minutes first, giving them a head start.
While that cooks, I toss the broccoli with oil, salt, and garlic powder.
I add the broccoli to the pan, stir everything gently, and roast for another 15–20 minutes, until both veggies are golden and crispy at the edges.
Once out of the oven, I drizzle with a bit of lemon juice or sprinkle fresh herbs for extra flavor.

Servings and timing

This recipe serves 4 as a side dish or 2 as a main. It takes about 10 minutes to prep and 30–35 minutes to roast.

Variations

Sometimes I add red onion or bell pepper for more variety. I’ve also tossed everything with a bit of maple syrup and Dijon mustard before roasting for a sweet-savory glaze. For protein, I add chickpeas to the pan or serve it with grilled chicken or tofu. A sprinkle of feta or tahini drizzle also takes it to the next level.

Storage/Reheating

I store leftovers in the fridge for up to 4 days in an airtight container. To reheat, I use the oven or a skillet to bring back the crispness, or I toss the veggies into a salad or grain bowl cold for a quick meal.

FAQs

Can I use frozen broccoli?

Yes, I can, but I make sure to thaw and pat it dry first to avoid sogginess. Fresh broccoli gives the best texture when roasted.

Should I peel the sweet potatoes?

I usually do, but it’s not required. The skins are nutritious and get nicely crisp if left on—just scrub them well before roasting.

Can I roast everything together at once?

Yes, but I give the sweet potatoes a head start since they take longer to cook than broccoli. This way, both come out perfectly tender and crisp.

Is this good for meal prep?

Absolutely. I roast a big batch and use it throughout the week in wraps, bowls, and salads. It holds up well in the fridge.

What sauces go well with it?

I love it with a tahini lemon dressing, garlic yogurt sauce, or even just a dollop of hummus. A light vinaigrette also works great if I’m serving it as a warm salad.

Conclusion

Sweet Potatoes and Broccoli is a go-to dish when I want something wholesome, flavorful, and unfussy. It’s packed with nutrients, super versatile, and easy to make in big batches. Whether I serve it as a side or a main, it always feels like a comforting and nourishing choice.