Roasted Sweet Potatoes and Broccoli

As a dietitian and lover of all delicious food, I always look for nutritious and tasty ways to prepare my meals. One of my all-time favorite ways to cook vegetables is by roasting them in the oven. Roasted Sweet Potatoes and Broccoli are an incredible blend of flavors and textures that will leave you wanting more. Get your taste buds ready and nourish your body with this perfect pair!

Why You’ll Love This Recipe!

• Incredibly easy to make
• Simple ingredients and minimal prep time
• Packed with vitamins, minerals, and fiber!
• Perfect for vegetarian, gluten-free, paleo, and low FODMAP diets.
• A delicious side dish that pairs well with chicken, fish, and more!

Ingredients and Substitutions

• Sweet potatoes are starchy root vegetables known for their sweet flavor and vibrant orange flesh. Their natural sweetness and creamy texture complement the spicy seasoning. 
• Broccoli is a cruciferous vegetable rich in vitamins, minerals, and antioxidants. The florets provide a crunchy texture and a mild, slightly bitter flavor that balances the sweetness of the sweet potatoes. 
• Olive oil helps to coat the vegetables evenly, promoting caramelization and crispiness during the roasting process. 
• Ancho chile powder or chili powder is this recipe’s primary heat and flavor source. It adds a warm, smoky taste with moderate spiciness. 
• Smoked paprika adds depth and complexity to the seasoning, complementing the sweetness of the sweet potatoes. 
• Cumin has a warm, earthy flavor with subtle hints of citrus and complements the other spices. 
• Salt and pepper enhance the vegetables’ natural flavors and balance the spiciness. 

Step-by-Step Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2:  In a small bowl, mix olive oil, chili powder, paprika, cumin, salt, and pepper.

Step 3: Toss the sweet potato cubes and broccoli florets in a large bowl with the spicy olive oil mixture until evenly coated.

Step 4: Spread the vegetables in a single layer on the prepared baking sheet.

Step 5: Roast in the oven for 20-25 minutes, or until the sweet potatoes are tender and the edges crisp, stirring halfway through.

Step 6: Serve hot as a zesty side dish or pair with your favorite protein for a satisfying meal.

Low FODMAP Information

If you are on a Low FODMAP diet, you are in luck! You can enjoy these oven-roasted vegetables. To avoid digestive symptoms, limit the sweet potatoes to a ½ cup serving per meal. Broccoli heads are low in FODMAPs, up to ¾ cup serving size per meal. Broccoli stalks are low FODMAP, up to ⅓ cup per meal.

All the spices used in this recipe are also low FODMAP. Small amounts of ancho chili powder are low in FODMAPs. However, according to the Monash App, a whole, dried ancho chili is high in fructose, about 17 grams. Smoked paprika is low FODMAP in up to 1 teaspoon, and cumin is low FODMAP in up to 1 teaspoon.

Serving Suggestions

• Serve the roasted sweet potatoes and broccoli alongside grilled chicken, roasted salmon, or your favorite protein for a complete and balanced meal.
• Create a nourishing Buddha bowl by combining the roasted sweet potatoes with quinoa, chickpeas, avocado, and a drizzle of tahini dressing. You can also add them to this Salmon Buddha Bowl recipe!
• Add the roasted broccoli and sweet potatoes to a bed of mixed greens, cherry tomatoes, and feta cheese for a hearty and satisfying salad.
• Make a breakfast hash using roasted sweet potatoes and broccoli as a base. Add bell peppers and fried or scrambled eggs for a hearty and nutritious start to your day. 

Tips to Perfecting Your Roasted Vegetables

To ensure that your baked sweet potatoes and broccoli turn out perfectly every time, here are a few tips to keep in mind: 

1. Cut the vegetables into similar-sized pieces to ensure they cook evenly. 
2. Use parchment paper to prevent the vegetables from sticking. It makes cleanup a breeze!
3. Don’t overcrowd the baking sheet. Ensure there is enough space between the vegetables for proper air circulation. This will help them roast evenly and give them a crispy rather than a soft texture. 
4. Flip the vegetables halfway through cooking to help them crisp up on all sides. 
5. Adjust the cooking time and temperature as needed. Every oven is different, so watch the vegetables as they roast. You want them to be fork-tender with a slight char but not overly crispy or burnt. 

Storage Instructions

To store leftover roasted sweet potatoes and broccoli, allow them to cool to room temperature before storing. This helps to prevent condensation, which can lead to sogginess. Then, place the cooled leftovers in the refrigerator, ideally within two hours of cooking. Store in an airtight container for up to 3-4 days. 

Nutritional Benefits

Sweet potatoes are tasty and a great source of many nutrients. First, they are an excellent source of vitamin A, essential for maintaining healthy vision and a strong immune system. Sweet potatoes are also high in fiber, which helps with digestion and keeps you feeling full and satisfied. Additionally, they contain antioxidants that may help reduce the risk of chronic diseases, such as heart disease and certain types of cancers. 

Broccoli is another nutritional powerhouse. It is packed with vitamins C and K, folate, and potassium. Broccoli is also a great source of fiber and contains compounds that have been shown to have anti-inflammatory and cancer-fighting properties. Including broccoli in your diet can support your overall health and contribute to a robust immune system. 

More Roasted Vegetable Recipes

• Roasted White Asparagus with Chives
• Herb Roasted Vegetables
• Roasted Summer Squash and Zucchini