Asian-Style Sweet Potatoes with Broccoli and Toasted Coconut Recipe
A flavorful Asian-inspired side dish featuring roasted sweet potatoes and broccoli tossed in a tangy almond butter dressing, topped with toasted coconut flakes and nuts. This recipe is perfect for meal prep as the vegetables can be roasted up to three days ahead and simply reheated before serving.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Asian
- Diet: Vegan
Ingredients
Vegetables
- 2 to 2½ lb. sweet potatoes, peeled and cut into 1/2- to 3/4-inch cubes (about 6 cups)
- 1 large onion, halved and sliced (about 1 1/2 cups)
- 3 cups broccoli florets
Roasting and Seasoning
- 3 Tbsp. vegetable oil
- ½ tsp. salt
- ¼ tsp. ground black pepper
Dressing
- ⅓ cup water
- ⅓ cup almond butter
- 3 Tbsp. lemon juice
- 3 Tbsp. soy sauce
- 1 Tbsp. minced garlic
- 1 Tbsp. grated fresh ginger
- ¼ tsp. crushed red pepper
Garnish
- ¼ cup unsweetened coconut flakes, toasted
- ¼ cup chopped almonds or pecans, toasted
Instructions
- Prep Potatoes: Preheat your oven to 425°F. In a large bowl, combine the peeled and chopped sweet potatoes, sliced onion, vegetable oil, salt, and ground black pepper. Toss everything well to coat evenly with the oil and seasonings.
- Add to Pan: Spread the sweet potato and onion mixture evenly on two 15 x 10 x 1-inch baking pans. Place them on two separate racks in the oven and roast uncovered for 15 minutes.
- Add Broccoli: After the initial roasting, add the broccoli florets directly onto the pans with the sweet potatoes. Continue roasting for another 10 minutes, or until all the vegetables are nicely browned and tender when pierced with a fork.
- Make Dressing: While the vegetables roast, whisk together the water, almond butter, lemon juice, soy sauce, minced garlic, grated ginger, and crushed red pepper in a small bowl until smooth and well combined.
- Finish and Serve: Once roasted, transfer the sweet potatoes, onion, and broccoli mixture to a serving platter. Drizzle the prepared almond butter dressing evenly over the vegetables. Garnish with toasted coconut flakes and chopped toasted almonds or pecans before serving.
Notes
- Sweet potatoes and broccoli can be roasted up to three days ahead of time for meal prep convenience.
- Reheat leftovers gently on the stovetop, microwave, or covered in a 350°F oven; add a splash of water or broth if dry.
- For added protein, top with sautéed shrimp or grilled chicken before serving.
- Customize veggies by adding sliced bell peppers, mushrooms, snow peas, or julienned carrots.
- Nut variations: Use peanut or cashew butter instead of almond butter, or make it nut-free with sunflower butter and omit the nuts.
- Adjust the citrus in the dressing by substituting lemon juice with orange or lime juice.
- Increase the heat by adding more crushed red pepper, Thai red curry paste, or Sriracha drizzle.
- Fresh herbs like cilantro or parsley make a great garnish for added brightness.
