Sesame-Roasted Sweet Potato Wedges with Broccoli Recipe | Vegetarian Times Skip to main content

Sesame-Roasted Sweet Potato Wedges with Broccoli

For a change of pace, you can omit the spinach and serve this Asian medley over hot soba noodles or millet.



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4 cups bite-size broccoli florets, halved lengthwise
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2 small sweet potatoes, each cut into 16 wedges (1 lb.)
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6 green onions, each cut into 4 segments
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3 Tbs. toasted sesame oil, divided
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¼ tsp. coarse salt
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2 Tbs. orange juice
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2 Tbs. low-sodium tamari or soy sauce
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1 Tbs. rice vinegar
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1 Tbs. mirin
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1 Tbs. toasted sesame seeds
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2 tsp. grated fresh ginger
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1 clove garlic, minced (1 tsp.)
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6 cups baby spinach (8 oz.)


1. Preheat oven to 450°F. Place broccoli, sweet potato wedges, and green onions in large bowl. Add 2 Tbs. sesame oil and salt; toss wellto coat. Spread vegetables on baking sheet, and roast 20 minutes, turning with spatula 2 or 3 times. Increase oven temperature to 500°F. Roast vegetables 10 minutes more, or until tender and browned.
2. Meanwhile, whisk together orange juice, tamari, rice vinegar, mirin, sesame seeds, ginger, garlic, and remaining 1 Tbs. sesame oil in small bowl. Place spinach in large serving bowl, add roasted vegetables and orange juice mixture, and toss well to mix.

Nutrition Information: 

7 g
Total Fat: 
12 g
Saturated Fat: 
1.5 g
31 g
0 mg
607 mg
8 g
8 g
Serves 4

Comments on this Recipe

One of my all-time favorite dishes. This is a fantastic recipe!

agreed, this is one of my favorites as well! i come back to this recipe again and again. i usually cube the sweet potato and serve over brown rice.