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Charred Broccoli & Sweet Potato Power Bowl
This is one of those salads that makes eating well feel easy – warm, colourful and full of flavour. With around 20g of plant protein per portion, this warm, colourful salad is perfect for keeping you nourished and energised. Tossed in a simple za’atar dressing, this is the kind of recipe we meal prep on a Monday night, ready to set us up for a busy week.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●frying pan
- ●pan
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 200°C / 400°F. Toss the sweet potato, chilli flakes, za’atar, a pinch of salt and a generous drizzle of olive oil on a large baking tray. Roast for 35–⏱️ 40 minutes until tender and golden, adding the almonds for the final ⏱️ 5 minutes.
2
Meanwhile, warm a large frying pan over a high heat. Add the broccoli and cook for 8—⏱️ 10 minutes until bright green and lightly charred. Work in batches – taking care not to overcrowd the pan – so the broccoli can brown properly. Set aside once cooked.
3
Allow the sweet potato to cool slightly, then combine them in large serving dish with the broccoli, carrot and pomegranate seeds.
4
Whisk together all the dressing ingredients, then pour over the salad and toss gently until everything is evenly coated. Scatter over the lemon zest and an extra handful of pomegranate seeds. Delicious warm or at room temperature, and it keeps well for lunch the next day.
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