Everyone will love this bright, beautiful Roasted Sweet Potato and Broccoli with Curry Tahini Sauce! It’s a flavorful vegetable side dish that’s special enough for the holiday table but easy enough for a weeknight meal. Enjoy as a delicious veggie side dish or a top for a hearty bowl of quinoa or rice. Don’t skip the curry tahini sauce!
Thanksgiving is just around the corner, and you can never have too many vegetable side dishes on the holiday table. This Roasted Sweet Potatoes and Broccoli with Curry Tahini Sauce dish makes for a great veggie side, or enjoy them with quinoa for a hearty dinner.
Why You’ll Love These Roasted Veggies with Tahini Sauce
- They’re full of flavor – When you roast veggies, the sweetness really comes out as they get nice and caramelized. The curry tahini sauce also adds tons of delicious flavor!
- It’s a beautiful side dish – If you’re like me and eat with your eyes, you’ll love this roasted veggie dish! It’s vibrant in color and flavor, so don’t skimp on those pomegranate seeds.
- They’re great for a side dish or dinner – I love making these roasted veggies as a side dish for the holiday table because they look a little extra fancy. But you can also enjoy them for dinner if you add them to a bowl with your favorite grain, some hummus, or avocado.
Roasted Sweet Potato and Broccoli with Curry Tahini Sauce Ingredients
- Broccoli – I used fresh broccoli cut into small-sized florets. Frozen broccoli can also be used.
- Sweet Potato – I used two medium-sized sweet potatoes that I peeled and diced. You can leave the peels on if preferred. Use any color of sweet potato/yam you like.
- Red Onion – I love tossing some red onion in when I’m roasting vegetables. It turns a really nice purple color and adds a delicious caramelized sweetness to the veggie mixture.
- Curry Tahini Dressing – The curry tahini dressing is made using tahini, water, lemon juice, garlic, yellow curry powder, maple syrup, soy sauce, salt, and pepper. It doesn’t take much time to throw together and adds lots of flavors to this dish.
- Toppings – I like to lay the veggies out on a serving platter, drizzle with the tahini dressing, and top with toasted walnuts, pomegranate seeds, and fresh herbs.
How To Make This Roasted Sweet Potato and Broccoli Side Dish
- Preheat oven to 425 degrees F. To a large sheet pan, add the diced sweet potato, broccoli florets, red onion, olive oil, paprika, granulated garlic, salt, and pepper.
- Use your hands to toss everything together, ensuring veggies are completely coated with oil and spices. Roast veggies until fork tender and caramelized, about 40 minutes, flipping once or twice.
- Make the dressing while the veggies are roasting. Add all curry tahini sauce ingredients to a small bowl or jar and mix everything together until a creamy sauce has formed. Add extra water or lemon juice if needed to thin the sauce out a bit. Once finished, give the sauce a taste and add extra salt or pepper, if needed.
- I like to put the roasted vegetables onto a serving platter and then top with walnuts, pomegranate seeds, fresh herbs, and a big drizzle of the curry tahini dressing. Vegetables can be served as a side dish, or you can enjoy them with some quinoa or your grain of choice for a full meal. I also like adding a bit of hummus to make this side dish more of a meal.
Recipe Health Benefits
- Broccoli – Broccoli is a cruciferous vegetable with many antioxidants, which are important for good health. Antioxidants help reduce inflammation, which is responsible for most diseases and cancers. Broccoli is considered a superfood because it contains tons of vitamins and nutrients, including vitamin C, vitamin K, iron, and potassium.
- Sweet Potatoes – Sweet potatoes are also considered a superfood and are packed with beta carotene, a potent antioxidant, and are loaded with vitamin A. Sweet potatoes can help strengthen your immune system, as well as improve your reproductive health.
- Pomegranate – Pomegranate is also packed with antioxidants and nutrients. It helps reduce inflammation, which can lead to cancer and other diseases. Not only do pomegranates help protect against cancer, they also help improve urinary tract health and have antimicrobial properties, which help fight bacterial infections in the body.
Veggie Side Dish Recipe Frequently Asked Questions
- Is this recipe vegan? Yes. However, if you aren’t vegan, you could add some crumbled goat cheese or feta!
- Are these roasted veggies gluten-free? Yes, just make sure to use a gluten-free soy sauce or tamari in the dressing.
- Can other vegetables be used? Yes, feel free to swap out any veggies you like in this recipe.
- Can this side dish be made ahead of time? The veggies can be roasted ahead of time and heated just before serving if desired.
- How can this recipe be eaten as a main dish? I like to enjoy this recipe with some quinoa, rice, or even a big scoop of hummus.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Easy Vegetable Side Dish Ideas?
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Roasted Sweet Potato and Broccoli with Curry Tahini Sauce
- Total Time: 55 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
Everyone will love this bright and beautiful Roasted Sweet Potato and Broccoli with Curry Tahini Sauce! It’s a flavorful vegetable side dish that’s special enough for the holiday table, but easy enough for a weeknight meal. Enjoy as a delicious veggie side dish or a top a hearty bowl of quinoa or rice. Don’t skip the curry tahini sauce!
Ingredients
Scale
- 3 cups diced sweet potato, about two medium sized sweet potatoes
- 3 cups small broccoli florets
- 1/2 large red onion, diced into big pieces
- 2 tablespoons olive oil, or oil of choice
- 1 teaspoon granulated garlic
- 1 teaspoon paprika
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons toasted walnut pieces
- 1/4 cup pomegranate seeds
- 2 tablespoons chopped fresh herbs, such as parsley or cilantro
Curry Tahini Sauce
- 1/2 cup tahini
- 1/4 cup room temperature water
- 1/4 cup fresh lemon juice, one large lemon
- 1–2 cloves garlic, grated or minced
- 1 1/2 teaspoon yellow curry powder, some curry powder can be a little spicy so make sure to give yours a taste before adding it in.
- 2 teaspoons soy sauce, or tamari (gluten free if needed)
- 2 teaspoons pure maple syrup
- Salt and black pepper, to taste
Instructions
- Pre-heat oven to 425 degrees F. To a large sheet pan, add the diced sweet potato, broccoli florets, red onion, olive oil, paprika, granulated garlic, salt and pepper.
- Use your hands to toss everything together, making sure veggies are completely coated with oil and spices. Roast veggies until fork tender and caramelized, about 40 minutes, flipping once or twice.
- Make the dressing while the veggies are roasting. Add all curry tahini sauce ingredients to a small bowl, or jar, and mix everything together until a creamy sauce has formed. You may want to add extra water or lemon juice if you need to thin the sauce out a bit. Once finished, give the sauce a taste and add extra salt or pepper, if needed.
- I like to put the roasted vegetables onto a serving platter and then top with the walnuts, pomegranate seeds, fresh herbs and a big drizzle of the curry tahini dressing. Vegetables can be served as a side dish or you can enjoy them with some quinoa, or grain of choice, for a full meal. I also like to add a little bit of hummus to make this side dish more of a meal!
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Side, Vegan
- Method: Oven
- Cuisine: American
I made this tonight, so delicious! thank you 🙂
So glad you enjoyed it, Eve!!