QUINOA WITH SWEET POTATOES AND BROCCOLI RECIPE | ALLRECIPES
The flavors of the broccoli and sweet potatoes compliment each other wonderfully in this recipe! I wasn't sure if steaming the sweet potatoes was necessary or not. It might be okay to skip that step. However, I wasn't sure if they would get tender enough by just cooking them in oil, so I went ahead and did it and it turned out great!
Provided by Bethany Giles
Categories Side Dish Grain Side Dish Recipes
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 5 servings
Number Of Ingredients 9
Steps:
- Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
- Meanwhile, place the diced sweet potatoes into a saucepan, and pour in 1/4-inch of water. Cover, and bring to a simmer over medium-high heat. Steam until the sweet potatoes are just slightly tender, about 10 minutes. While the potatoes are steaming, heat the canola oil in a skillet over medium-high heat. Cook and stir the onion and broccoli until the onion is tender, about 10 minutes.
- Once the potatoes have finished steaming, add them to the broccoli mixture, and season with garlic powder. Continue cooking until the potatoes have cooked to your desired degree of doneness, about 5 minutes. Stir the broccoli mixture together with the cooked quinoa and almonds. Season to taste with soy sauce if desired to serve.
Nutrition Facts : Calories 376.4 calories, CarbohydrateContent 51.6 g, FatContent 15.1 g, FiberContent 9.6 g, ProteinContent 12 g, SaturatedFatContent 1.3 g, SodiumContent 252.2 mg, SugarContent 7.7 g
BROCCOLI & SWEET POTATO SALAD RECIPE: HOW TO MAKE IT
A symphony of flavor is yours the minute you bite into this refreshing, colorful salad. The veggies are lightly coated with a simple dressing and accented with thyme and feta cheese. —Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Place the sweet potatoes, red peppers and thyme in a greased 15x10x1-in. baking pan. Drizzle with 3 teaspoons oil. Bake, uncovered, until potatoes are tender, 30-45 minutes, stirring once. Cool; discard thyme sprigs., Fill a large saucepan half full of water; bring to a boil. Add broccoli; cover and boil for 2 minutes. Drain and immediately place in ice water. Drain and pat dry., In a large bowl, combine roasted vegetables, broccoli, cheese and sunflower kernels. In a small bowl, whisk vinegar, salt, pepper and remaining 4 teaspoons oil. Pour over vegetable mixture and gently toss to coat.
Nutrition Facts : Calories 141 calories, FatContent 6g fat (1g saturated fat), CholesterolContent 4mg cholesterol, SodiumContent 272mg sodium, CarbohydrateContent 18g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 4g protein. Diabetic Exchanges 1 starch
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SWEET POTATO, BACON AND BROCCOLI EGG MUFFINS RECIPE - PUREWOW
Reviews 5.0
Total Time 30 minutes
Calories 165 calories per serving
- 1. Preheat the oven to 400?F. Lightly grease a 12-cup muffin tin with ghee or clarified butter. 2. In a medium bowl, whisk together the eggs, coconut milk, salsa and nutritional yeast. Season with a pinch of salt and pepper. Set aside. 3. Cook the bacon in a skillet over medium heat, stirring occasionally, until the fat is rendered and the bacon is crisp. Using a slotted spoon, transfer the bacon to a paper towel. To the same skillet, add the sweet potato and broccoli and cook, stirring, until softened, about 5 minutes. 4. Layer some of the sweet potato-broccoli mixture and bacon into each muffin cup. Pour the egg mixture equally into each cup, then stir to make sure the ingredients are distributed evenly. 5. Transfer to the oven and bake until the eggs are set, 15 to 20 minutes. Cool slightly before serving, or store covered in the refrigerator for up to 3 days.
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