clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up of a bowl of roasted broccoli, snap peas, and potatoes topped with edamame, tahini sauce and scallions.

Sweet Chili Roasted Potato Broccoli Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Catherine Perez
  • 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


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.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


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.