This dish will steal the show at your next pot luck with its fresh crunchy sweetness, loaded with enough veggies to pack a flavourful punch. It works well as a tasty side or a plant-based main.
Sweet potato is a nutrient-dense carb source that provides vitamins C, B5 and B6 along with copper, manganese and potassium. Broccoli and the generous helping of parsley provide iron, folate along with vitamin A and K.
One serve provides 300 calories, 6 g protein, 15 g fat, 31 g of net carbs and P:E 0.1.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 1 sweet potato (approx. 150 g)
- 400 g broccoli, finely chopped
- 80 g parsley, finely chopped
- 1 tsp Dijon mustard
- 4 tbsp olive oil
- 1 tbsp apple cider vinegar
- Pre-heat over to 180°C/360°F.
- Place potato in the oven on a baking tray for 1 hour.
- Combine salad ingredients and toss, set aside, leaving time for the vinegar to soften the raw broccoli a little.
- Remove the sweet potato from the oven and put on a plate.
- Use a knife to slice lengthways across the centre but not all the way through, being careful of the steam.
- Top with the salad and serve.
Find more recipes to suit your goal.
If you want to take your nutrition to the next level, we’d love you to check out Nutrient Optimiser to get your free food list and more recipes optimised for your goals. We have designed Nutrient Optimiser to be the quickest and easiest way to optimise your nutrition at the micronutrient level.
You can select from our database of five hundred recipes to plan your meals for the coming week to ensure you will get the nutrients you need to thrive. Then, if you are able to track your current diet for a few days, Nutrient Optimiser will identify the foods and meals that you need to fill your macro and micronutrient gaps.