nutritional information

Per Serving:

  • Calories: 248
  • Protein: 7 g
  • Total Fat: 12 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 31 g
  • Cholesterol: 0 mg
  • Sodium: 607 mg
  • Fiber: 8 g
  • Sugar: 8 g
Vegan

Sesame-Roasted Sweet Potato Wedges with Broccoli

Serves 4

30 minutes or fewer

For a change of pace, you can omit the spinach and serve this Asian medley over hot soba noodles or millet.
  • 4 cups bite-size broccoli florets, halved lengthwise
  • 2 small sweet potatoes, each cut into 16 wedges (1 lb.)
  • 6 green onions, each cut into 4 segments
  • 3 Tbs. toasted sesame oil, divided
  • ¼ tsp. coarse salt
  • 2 Tbs. orange juice
  • 2 Tbs. low-sodium tamari or soy sauce
  • 1 Tbs. rice vinegar
  • 1 Tbs. mirin
  • 1 Tbs. toasted sesame seeds
  • 2 tsp. grated fresh ginger
  • 1 clove garlic, minced (1 tsp.)
  • 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.

January 2009

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comments

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.

megan - 2012-11-17 16:03:00

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

Pam M - 2011-04-22 21:38:45