Name: Sweet Potato and Broccoli Salad
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 2 sweet potatoes, peeled or not, cut into large cubes; 2 tbsp (30 ml) vegetable oil; 2 cups (170 g) broccoli, cut into small pieces; 1 cup (150 g) frozen corn kernels, blanched; 6 radishes, quartered and thinly sliced; 2 green onions, thinly sliced; 1/4 cup (60 ml) Vietnamese dipping sauce (nuoc cham); 3/4 cup (130 g) cooked chicken, shredded; Store-bought spicy mayonnaise, to taste; 1 cup (35 g) cilantro leaves with stems; 1/3 cup (50 g) peanuts, chopped; 1 lime, quartered

Preparation

- With the rack in the middle position, preheat the oven to 400°F (200°C).
- On a non-stick or parchment paper-lined baking sheet, toss the sweet potatoes with the oil. Season with salt and pepper. Bake for 15 minutes. Flip the potatoes over and continue to bake for 15 minutes or until tender and golden.
- Meanwhile, in a bowl, combine the broccoli, corn, radishes, green onions and dipping sauce. Let marinate for 15 minutes, stirring occasionally. Drain. Add the chicken and mix well.
- Divide the sweet potatoes among four plates. Drizzle with spicy mayonnaise. Top with the marinated vegetable mixture and cilantro. Sprinkle with the peanuts. Drizzle with lime juice.

Sweet Potato and Broccoli Salad

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet