Can this be used for meal prep?

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.

Is this salad meant to be eaten hot or cold?

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.

Can I use any potato to make this salad?

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.

Sweet Chili Roasted Potato Broccoli Salad

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

Scale

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

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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.