Warm Broccoli and Sweet Potato Salad with Kimchi

Warm Broccoli and Sweet Potato Salad with Kimchi

4 Servings

30 mins


The days may be lighter, but with the temperatures still a little chilly we can't quite do chilled salads yet...step up the warm salad! A brilliant way to get plenty of colour, fermented foods and soluble fibre into your diet this salad is a bit of a nutritional powerhouse. Eat as a main, or serve alongside your favourite protein.

1 large head of broccoli (about 500g)

2 large Sweet potatoes or 3 medium

1 bag mixed salad leaves or rocket (150g)

¼ cup stone ground tahini (I love this one HERE)

½/- 1/3  cup kimchi (I have used Vadasz)

1 Tbsp olive oil

1-2 Tbsp maple syrup (opt.) OR coconut aminos

1 tsp cumin seeds

Avocado oil

Pink Salt/ Cracked Pepper to taste

Preheat the oven to 180C (170 if using a fan oven).

Cut the sweet potato into 1-2cm cubes and place into a roasting dish/baking tray. Drizzle with 1-2 Tbsp of avocado oil and season with salt and pepper. Cook in the oven for approx. 20-25 minutes until tender. Set aside to cool.

Meanwhile cut your broccoli into florets and steam until just tender. Drain the water and refresh under cold water before setting to one side.

To make the dressing – mix together the tahini with the 1 Tbsp of olive oil, season to taste.

To assemble – Layer with mixed salad leaves, a layer of sweet potato and broccoli, topped with half of the kimchi and drizzle over half of the tahini dressing. Repeat the layer again and finish by sprinkling over the cumin seeds. If you would like a slightly sweet taste, then drizzle over your maple syrup (or coconut aminos).



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