Sweet Chili Roasted Potato Broccoli Salad
This Sweet Chili Roasted Potato Broccoli Salad is easy to make and packed with sweet savory flavors. Roast everything in the oven, whisk together the dressing and you have the ultimate comfort meal.
Why You’ll Love This Roasted Potato Broccoli Salad
- Easy to make. Everything cooks on baking trays in the oven. Set the trays up and let them roast for the allotted time given. It makes this recipe less hands on and also means less clean up at the end!
- Customizable. You can change up the veggies, adjust the taste of your sauce to your liking and make this salad work best for you.
- A complete meal! This means you are getting your protein, starch and fiber all in one dish. It’s satisfying and a really delicious way to get in your nutrients.
Key Ingredients and Substitutions
- Potatoes: This recipe can be made with a variety of different potatoes, but I used baby gold potatoes as I felt they complimented the sauce the best. Baby red potatoes are a very close alternative that works too!
- Vegetables: I chose broccoli and sugar snap peas for this recipe. You are more than welcome to swap for different vegetables you prefer. Do note, the cooking time for different vegetables may vary. For easy vegetables swaps consider asparagus, zucchini, or even shredded brussels sprouts.
- Sweet Chili Sauce: This sauce can be found in the international section of your grocery store. It adds very mild heat with sweetness that pairs well with the savory elements of this dish.
- Edamame: Our protein source, but feel free to swap for some tofu or even roasted chickpeas or lentils if preferred.
- Tahini: Good quality, runny tahini is a must. My go to typically is Soom Foods.
- Seasonings: Garlic powder, onion powder and thyme were used to season the potatoes and vegetables. Feel free to add more seasoning as desired.
- Lime: This will help add some extra zing and brightness to the dish, so make sure you are using fresh to get both the juice and zest.
How to Make Roasted Potato Broccoli Salad
Preheat oven to 425F. Place the potatoes on a baking tray and coat in 1 tablespoon oil and 1/2 teaspoon each garlic powder, onion powder and thyme. Season with a generous pinch of salt and pepper then toss to evenly coat. Spread the potatoes out on the baking tray and place the potatoes cut side down. Add the garlic cloves to the tray then place in the oven for 25 minutes.
Trim the ends of the snap peas and remove the strings that come off with them. Cut the snap peas on a bias then add to a baking tray along with the chopped broccoli pieces. Drizzle the tray with the remaining oil, garlic powder, onion powder, and thyme. Season with a pinch of salt then toss to evenly coat. Spread the vegetables out in a single layer then place in the oven to roast for 12 minutes.
Remove the tray of potatoes from the oven. Set the garlic cloves to the side then drizzle the potatoes with the chili sauce. Toss to evenly coat then place the tray back in the oven for 5 minutes.
When safe to handle, remove the garlic peels and place the cloves on a cutting board. Smash the garlic using the flat side of your knife then transfer the garlic to a small bowl to make the sweet chili tahini sauce. Add the tahini, chili sauce, maple syrup, tamari, sesame oil, lime zest and juice, and cilantro then give the mixture a whisk to fully combine. If the mixture is too thick, whisk in a tablespoon of water at time until you achieve your desired consistency. Adjust salt and sweetness to taste.
Assemble the salad by dividing the roasted potatoes and vegetables between serving bowls. Top each bowl with 1/2 cup edamame then top the bowl with a drizzle of the tahini dressing and garnish with scallions and sesame seeds.
Expert Tips
- Give your vegetables and potatoes enough room to roast properly. Use a large enough tray that allows you to evenly spread out your vegetables. This will make sure that your vegetables roast and caramelize properly rather then steam if laying on top of each other.
- Place the potatoes cut side down on the baking tray. This will help them brown and crisp up more evenly.
- Adjust seasoning and sweetness to taste. You can use more or less of any ingredient to help bring out the flavors that best suit your palate. My best tip, layer a pinch of salt as directed throughout the dish. This will help amplify more flavors from your seasonings and bring your vegetables to life.
- Keep this dish gluten-free. Just make sure to use a wheat free tamari or coconut aminos in place of soy sauce.
Frequently Asked Questions
Yes! Allow the potatoes and vegetables to cool then place in a airtight container with the edamame. Store the vegetables and potatoes in the fridge for up to 4 days. The dressing can also be stored in a separate airtight container and stored in the fridge for 7 days.
Either! Base it off your preference. If you prefer your salad to be heated, reheat your potatoes and vegetables in an air fryer, oven or on the stove top to warm through and maintain it’s texture. Alternatively, you may also reheat using the microwave, just note the vegetables and potatoes may be softer in texture.
For the instructions listed in this recipe, I recommend using baby yellow gold or red potatoes as the cooking temperature is based on their size. You can use other potatoes and cut them into bite size pieces, but just make sure you are cutting them into uniform bite sized pieces so they roast evenly.
How to Serve
Totally optional, but I do like to serve this salad over some fresh lettuce for some extra greens. The salad itself without the greens is still a complete and nourishing meal that offers protein, starch for energy, vegetables and healthy fats.
You can always customize this further or treat it like a side for your next barbecue and enjoy with:
More Satisfying Potato Recipes
- Stuffed Sweet Potatoes with Crispy Lentils
- Cilantro Lime Slaw Bowl with Roasted Sweet Potatoes
- Roasted Potato Salad with BBQ Chickpeas
- Tacos Dorados de Papas
- Chipotle Red Lentil Potato Soup
Sweet Chili Roasted Potato Broccoli Salad
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
This Sweet Chili Roasted Potato Broccoli Salad is easy to make and packed with sweet savory flavors. Roast everything in the oven, whisk together the dressing and you have the ultimate comfort meal.
Ingredients
- 2 tbsp avocado oil plus more as needed
- 1 lb yellow gold baby potatoes, cut in half
- 3 cloves garlic in peels
- 1 cup snap peas
- 1 small head of broccoli, finely chopped into 1/2 inch pieces
- 1 tsp garlic powder, divided
- 1 tsp onion powder, divided
- 1 tsp dry thyme, divided
- 1 tbsp sweet chili sauce
- 1 1/2 cups frozen edamame, thawed
- Salt and pepper
- Sesame seeds and sliced scallions for garnish
Sweet Chili Tahini Sauce
- 3 tbsp tahini
- 1 tbsp sweet chili sauce
- 1 tbsp maple syrup
- 1 tsp tamari or soy sauce
- 1 tsp sesame oil, optional
- Juice and zest of 1 lime
- 2 tbsp of cilantro, optional
- Water as needed
- Salt to taste
Instructions
- Preheat oven to 425F. Place the potatoes on a baking tray and coat in 1 tablespoon oil and 1/2 teaspoon each garlic powder, onion powder and thyme. Season with a generous pinch of salt and pepper then toss to evenly coat. Spread the potatoes out on the baking tray and place the potatoes cut side down. Add the garlic cloves to the tray then place in the oven for 25 minutes.
- Trim the ends of the snap peas and remove the strings that come off with them. Cut the snap peas on a bias then add to a baking tray along with the chopped broccoli pieces. Drizzle the tray with the remaining oil, garlic powder, onion powder, and thyme. Season with a pinch of salt then toss to evenly coat. Spread the vegetables out in a single layer then place in the oven to roast for 12 minutes.
- Remove the tray of potatoes from the oven. Set the garlic cloves to the side then drizzle the potatoes with the chili sauce. Toss to evenly coat then place the tray back in the oven for 5 minutes.
- When safe to handle, remove the garlic peels and place the cloves on a cutting board. Smash the garlic using the flat side of your knife then transfer the garlic to a small bowl to make the sweet chili tahini sauce. Add the tahini, chili sauce, maple syrup, tamari, sesame oil, lime zest and juice, and cilantro then give the mixture a whisk to fully combine. If the mixture is too thick, whisk in a tablespoon of water at time until you achieve your desired consistency. Adjust salt and sweetness to taste.
- Assemble the salad by dividing the roasted potatoes and vegetables between serving bowls. Top each bowl with 1/2 cup edamame then top the bowl with a drizzle of the tahini dressing and garnish with scallions and sesame seeds.
Notes
Give your vegetables and potatoes enough room to roast properly. Use a large enough tray that allows you to evenly spread out your vegetables. This will make sure that your vegetables roast and caramelize properly rather then steam if laying on top of each other.
Place the potatoes cut side down on the baking tray. This will help them brown and crisp up more evenly.
Adjust seasoning and sweetness to taste. You can use more or less of any ingredient to help bring out the flavors that best suit your palate. My best tip, layer a pinch of salt as directed throughout the dish. This will help amplify more flavors from your seasonings and bring your vegetables to life.
Keep this dish gluten-free. Just make sure to use a wheat free tamari or coconut aminos in place of soy sauce.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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