Roasted Broccoli Sweet Potato Salad

Broccoli Sweet Potato Cakes Recipe

Ingredients:

• 1 small head of broccoli, chopped into florets
• 1 medium sweet potato, peeled and grated
• 1/2 cup breadcrumbs
• 2 eggs, beaten
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a large pot of boiling water, blanch the broccoli florets for 2 minutes. Drain and let cool.
2. In a large bowl, combine the blanched broccoli, grated sweet potato, breadcrumbs, beaten eggs, Parmesan cheese, minced garlic, salt, and pepper. Mix well.
3. Form the mixture into patties and place on a baking sheet lined with parchment paper. Refrigerate for 30 minutes to firm up.
4. Heat olive oil in a skillet over medium heat. Fry the broccoli sweet potato cakes for 3-4 minutes per side, or until they are golden brown and crispy. Remove from the skillet and drain on paper towels.

How to prepare:

These broccoli sweet potato cakes are a delicious and nutritious way to enjoy your veggies. The combination of the blanched broccoli, grated sweet potato, breadcrumbs, eggs, Parmesan cheese, and minced garlic creates a flavorful and satisfying patty that can be served as a main dish or a side.

The first step in preparing this recipe is blanching the broccoli florets. Blanching helps to retain the vibrant green color and also partially cooks the broccoli, making it easier to incorporate into the patties. Once the broccoli is blanched, it is mixed with the grated sweet potato, breadcrumbs, beaten eggs, Parmesan cheese, minced garlic, salt, and pepper.

Form the mixture into patties and refrigerate for 30 minutes to allow them to firm up. This step is important to help the patties hold their shape while frying.

To cook the broccoli sweet potato cakes, heat olive oil in a skillet over medium heat. Fry the patties for 3-4 minutes on each side, or until they are golden brown and crispy. Be careful not to overcrowd the skillet to ensure even cooking.

Serve the broccoli sweet potato cakes as a main dish along with a side salad or roasted vegetables. They can also be enjoyed as a vegetarian burger by placing them between two buns and adding your favorite toppings.

Preparation time: 45 minutes

Servings: 4

Nutrition Facts:

Each serving of these broccoli sweet potato cakes provides approximately:

• Calories: 250
• Protein: 10g
• Fat: 10g
• Carbohydrates: 30g
• Fiber: 5g

Tips:

• Feel free to customize the recipe by adding your favorite herbs and spices to the mixture. Some options include parsley, cilantro, cumin, or paprika.
• Make sure to thoroughly drain the blanched broccoli before mixing it with the other ingredients. Excess moisture can make the patties too wet and difficult to handle.
• If you prefer a gluten-free version, use gluten-free breadcrumbs or substitute with almond flour or crushed cornflakes.

FAQs:

Q: Can I make these broccoli sweet potato cakes ahead of time?

A: Yes, you can prepare the mixture and form the patties ahead of time. Store them in the refrigerator until you’re ready to fry them.

Q: Can I freeze the leftover broccoli sweet potato cakes?

A: Yes, these patties can be frozen. Place them on a baking sheet in a single layer and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. To reheat, simply fry them in a skillet until they are warmed through and crispy.

Q: What can I serve with these broccoli sweet potato cakes?

A: These patties are versatile and can be served with a variety of sides. Some options include a green salad, roasted vegetables, or a tangy yogurt sauce for dipping.

Q: Can I use regular potatoes instead of sweet potatoes?

A: Yes, you can substitute regular potatoes for sweet potatoes if you prefer. Both will work well in this recipe.

Enjoy these broccoli sweet potato cakes and savor the combination of flavors and textures in each bite. They are a tasty and healthy addition to any meal!

Easy Sheet Pan Teriyaki Salmon and Vegetables

Ingredients:

• 4 salmon fillets
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1/4 cup teriyaki sauce
• 2 tablespoons sesame oil
• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper.
2. In a small bowl, whisk together the teriyaki sauce, sesame oil, minced ginger, minced garlic, salt, and pepper.
3. Place the salmon fillets on one side of the prepared sheet pan. Arrange the broccoli florets, sliced bell peppers, and zucchini on the other side of the sheet pan.
4. Drizzle the teriyaki sauce mixture over the salmon and vegetables, making sure to coat them evenly.
5. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the vegetables are tender-crisp.

How to prepare:

This easy sheet pan teriyaki salmon and vegetables recipe is perfect for a quick and delicious weeknight dinner. The combination of tender salmon fillets, crisp and colorful vegetables, and a flavorful teriyaki sauce creates a balanced and satisfying meal.

To prepare this recipe, start by preheating your oven to 400°F (200°C) and lining a sheet pan with parchment paper. While the oven is preheating, whisk together the teriyaki sauce, sesame oil, minced ginger, minced garlic, salt, and pepper in a small bowl.

Place the salmon fillets on one side of the prepared sheet pan and arrange the broccoli florets, sliced bell peppers, and zucchini on the other side. Drizzle the teriyaki sauce mixture over the salmon and vegetables, making sure to coat them evenly.

Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and the vegetables are tender-crisp. The exact cooking time may vary depending on the thickness of your salmon fillets, so keep an eye on them to prevent overcooking.

Serve the sheet pan teriyaki salmon and vegetables hot, and optionally garnish with sesame seeds and sliced green onions for added flavor and presentation.

Preparation time: 20 minutes

Servings: 4

Nutrition Facts:

Each serving of this sheet pan teriyaki salmon and vegetables provides approximately:

• Calories: 300
• Protein: 25g
• Fat: 15g
• Carbohydrates: 15g
• Fiber: 5g

Tips:

• If you don’t have teriyaki sauce on hand, you can make a quick homemade version by combining soy sauce, brown sugar, rice vinegar, minced garlic, minced ginger, and a touch of cornstarch for thickening.
• Feel free to customize the vegetable selection based on your preferences. Some other great options include asparagus, snap peas, carrots, or mushrooms.
• If you prefer your vegetables softer, you can roast them for a few extra minutes before adding the salmon to the sheet pan.

FAQs:

Q: Can I use frozen salmon fillets for this recipe?

A: Yes, you can use frozen salmon fillets, but make sure to thaw them completely before cooking. Pat them dry with paper towels to remove any excess moisture before adding them to the sheet pan.

Q: Can I make the teriyaki sauce ahead of time?

A: Yes, you can prepare the teriyaki sauce ahead of time and store it in an airtight container in the refrigerator. Just make sure to give it a good stir before using it in the recipe.

Q: Can I substitute another type of fish for the salmon?

A: Absolutely! This recipe works well with other types of fish such as trout, cod, or tilapia. Just adjust the cooking time according to the thickness of the fish fillets.

Q: Is it necessary to line the sheet pan with parchment paper?

A: While not absolutely necessary, using parchment paper makes cleanup a breeze and prevents the salmon and vegetables from sticking to the sheet pan.

This easy sheet pan teriyaki salmon and vegetables recipe is a convenient and healthy option for busy individuals and families. Enjoy the delicious flavors and simple preparation while benefiting from the nutritional value of fresh salmon and colorful veggies!

Perfectly Roasted Broccoli & Sweet Potatoes

Ingredients:

• 2 cups broccoli florets
• 2 cups cubed sweet potatoes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss together the broccoli florets, cubed sweet potatoes, olive oil, garlic powder, paprika, salt, and black pepper until they are well coated.
3. Spread the vegetables out in an even layer on the prepared baking sheet.
4. Bake in the preheated oven for 20-25 minutes, or until the broccoli is crisp-tender and the sweet potatoes are fork-tender with golden edges.

How to prepare:

Roasted broccoli and sweet potatoes make a delicious and nutritious side dish that pairs well with a variety of main courses. The combination of tender broccoli florets and caramelized sweet potatoes creates a flavorful and satisfying accompaniment to any meal.

To prepare this recipe, start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. This helps to prevent the vegetables from sticking and ensures easier cleanup.

In a large bowl, toss together the broccoli florets, cubed sweet potatoes, olive oil, garlic powder, paprika, salt, and black pepper until they are well coated. The olive oil and seasonings not only enhance the flavors of the vegetables but also help to create a crispy texture as they roast.

Spread the vegetables out in an even layer on the prepared baking sheet. This allows them to cook evenly and encourages browning and caramelization.

Bake in the preheated oven for 20-25 minutes, or until the broccoli is crisp-tender and the sweet potatoes are fork-tender with golden edges. Keep an eye on them during the last few minutes of cooking to prevent burning.

Serve the perfectly roasted broccoli and sweet potatoes alongside your favorite protein, such as grilled chicken, baked fish, or roasted tofu. They also pair well with a simple green salad or a grain dish like quinoa or brown rice.

Preparation time: 30 minutes

Servings: 4

Nutrition Facts:

Each serving of this perfectly roasted broccoli and sweet potatoes provides approximately:

• Calories: 150
• Protein: 4g
• Fat: 7g
• Carbohydrates: 20g
• Fiber: 4g

Tips:

• Cut the sweet potatoes into uniform-sized cubes to ensure even cooking.
• Feel free to customize the seasoning blend based on your preferences. Add a pinch of cayenne pepper for a spicy kick or sprinkle some dried herbs like thyme or rosemary for added flavor.
• For extra crunch, you can sprinkle some grated Parmesan cheese or breadcrumbs over the vegetables during the last few minutes of baking.

FAQs:

Q: Can I use frozen broccoli and sweet potatoes for this recipe?

A: While fresh vegetables are recommended for the best texture and flavor, you can use frozen broccoli and sweet potato cubes if that’s what you have on hand. Just make sure to thaw and pat them dry before tossing with the olive oil and seasonings.

Q: Can I roast other vegetables along with the broccoli and sweet potatoes?

A: Absolutely! This recipe can be easily customized to include other vegetables such as cauliflower, Brussels sprouts, or carrots. Just adjust the cooking time as needed based on the vegetables you choose.

Q: Can I prepare the vegetables ahead of time?

A: Yes! You can cut the broccoli and sweet potatoes into florets and cubes ahead of time and store them separately in airtight containers in the refrigerator. When you’re ready to roast, simply toss them with the olive oil and seasonings and bake as directed.

Q: Can I double the recipe?