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Sweet Potatoes and Broccoli

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Sweet Potatoes and Broccoli is a simple, nourishing dish full of color, texture, and flavor. Roasted until tender and crisp at the edges, this naturally gluten-free and vegan recipe makes a versatile side or main meal packed with wholesome goodness.

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)

Instructions

  1. Preheat oven to 425°F and line a baking sheet with parchment paper.
  2. Toss cubed sweet potatoes with half the olive oil, salt, pepper, and smoked paprika. Spread on baking sheet.
  3. Roast for 15 minutes to give them a head start.
  4. Meanwhile, toss broccoli with remaining oil, salt, and garlic powder.
  5. Add broccoli to the pan with sweet potatoes, stir gently, and roast for another 15–20 minutes until golden and crispy at the edges.
  6. Drizzle with lemon juice or sprinkle with fresh herbs before serving, if desired.

Notes

  • Add red onion or bell pepper for extra flavor and variety.
  • Toss with maple syrup and Dijon mustard for a sweet-savory glaze.
  • Add chickpeas or serve with grilled chicken or tofu for a full meal.
  • Top with feta or drizzle with tahini for added richness.
  • Great for meal prep—store in fridge and reheat or enjoy cold.

Nutrition

Find it online: https://cookedbymaya.com/sweet-potatoes-and-broccoli/