Baked Sweet Potato & Broccoli Salad

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.

Suitable for 

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