Sweet Potato Broccoli Salad with Garlic-Ginger Tahini Sauce
I was tired. And I didn’t want to cook. But I wanted something super healthy and super healing. Take-out just never seems to fit that bill. It had to be fast, easy and delicious.
We seem to have an over abundance of sweet potatoes around (one should always check before going shopping and buying a big bag of them) and I had a lovely bunch of broccolini. I chopped up the broccolini, lightly steamed the sweet potatoes and threw together a 4 ingredient garlic-ginger tahini sauce.
My daughter walked through the kitchen, took a bite and said, “Mom! This is incredible!” I count that as a success. I was a bit amazed at how much flavor was in this easy dish. Don’t be afraid of the raw garlic. It really makes it.
Your nutritional heavy hitters? Sweet potatoes, broccoli, garlic and fresh ginger. Sweet potatoes top the charts as far as nutrient rich per dollar.
I left the broccolini raw in this recipe but lightly steamed the sweet potatoes. You can also lightly steam the broccoli if you don’t want it raw, just make sure you cut it 40 minutes before cooking so the enzymes can start working their magic.
Sweet Potato and Broccolini Salad with Garlic-Ginger Tahini Dressing
SERVES 4
Salad
- 4 cup sweet potato, cut in 1-inch chunks and steamed for 15 minutes or until tender
- 4 cups broccolini (can substitute broccoli), cut in bite sized pieces
- Lightly mix the broccolini and sweet potato together in a large bowl.
Dressing
- 1/4 cup coconut aminos (can substitute low sodium soy sauce)
- 2 tablespoons tahini
- 4-5 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- Whisk all ingredients together.
- Pour dressing over broccolini mixture and toss to coat.
Darletta wrote on April 7, 2016
Hi, I’m new to your site. I was recently diagnosed with breast cancer and after undergoing a lumpectomy and 5 lymph nodes removed I have decided to cure my cancer naturally. I have started my journey to healing by changing most of my cleaning products to homemade natural products and have begun juicing. As an added change to the juicing I want to eat as much raw whole foods as possible. I know your site will be very helpful. I’ve never heard of coconut amino, but would love to try it because I love coconut. Where can I get this amino?
Susan wrote on April 7, 2016
Hi, Darletta, I am not a doctor and can not give you medical advice but I will say that breast cancer treatment has come a very, very long way. It is your choice to treat your cancer as you wish but I would highly recommend working with your oncologist for continuing treatment along with doing everything you can do from a nutritional standpoint. There are integrative oncologists that combine both. That said, there is a link for ordering the coconut aminos in the Rawmazing store here: http://rawmazing.com/product/organic-raw-soy-free-coconut-aminos/
Liz wrote on April 7, 2016
Hi Susan, I suddenly stopped receiving your emails and wonder if I need to subscribe again.
Susan wrote on April 7, 2016
Hi, Liz, No…I am sure you are ok. I just haven’t posted for a couple of weeks. Cheers!
Sarah Roberts wrote on April 5, 2016
I thought I had broccoli and didn’t. So I used organic baby spinach and it is wonderful! Thank you!
Susan wrote on April 7, 2016
Hi, Sarah, So glad it worked! Cheers!
Rachael wrote on March 27, 2016
Im a little bit confused as to why you steam your sweet potatoes if your site is called rawmazing
Susan wrote on March 27, 2016
Hi, Rachael, That is a good question. I write about it here: http://rawmazing.com/about/ I love raw food and most of the recipes here are raw. But I have been adding more recipes to our transitional category (raw and cooked) and also more recipes to our cooked category. All the recipes are 100% plant-based, whole food and very good for you. I really wanted to reach out to the majority of our readers (who are not 100% raw) and provide wonderful cooked and partially cooked recipes, too.
Demi Garner wrote on March 25, 2016
Thank you, Susan! I used Bragg’s Liquid Aminos because I didn’t have the other choices. It was a little salty so I added the juice of an orange. It cut the salty taste and gave it a nice flavor. I look forward to trying this again when I can get some coconut aminos (haven’t used those before).
Please tell me more about cutting the brocollini and letting it sit for 20 minutes before steaming so the enzymes can start working.
Thanks for sharing your wonderful recipes!
Susan wrote on March 25, 2016
Hi, Demi, it appears that if you cut broccoli and let it sit for 40 minutes before cooking, the enzyme has done it’s job and you can cook it and get all the wonderful benefits. http://nutritionfacts.org/video/sometimes-the-enzyme-myth-is-true/
Alix wrote on April 10, 2016
Susan thanks for sharing this site, I’ve saved this in my bookmarks. Why you might say, because it’s “AMAZING” information.!!! This Physician grabs my attention more than any other who I often get bored and lose interest.
P.S., I love love sweet potatoes and your dressing recipe…so easy and no need to go shopping as I have in my cabinet/fridge. Easy peasy ?
Susan wrote on April 10, 2016
So glad you like it, Alix! It is one of our favorites! xo
Liz wrote on April 7, 2016
Hi Susan,
If broccoli is more nutritious after 40 minutes, does that mean frozen florets are okay?
Susan wrote on April 7, 2016
I would recommend using fresh. Frozen broccoli does not produce sulforaphane because it was flash steamed before packaging. It appears if you add mustard powder you can reactivate it. Please watch this: http://nutritionfacts.org/video/second-strategy-to-cooking-broccoli/ for more information.
rachael wrote on April 3, 2016
that makes sense. Thanks Susan. You’re the best !
Earth Is Magical wrote on March 18, 2016
I’m so embarrassed but I’m actually not sure what tahini tastes like! 😛 What is it like, anyways?
Susan wrote on March 19, 2016
Hi, Gena, Tahini is a sesame seed paste. It has a nutty, slightly bitter flavor. I love it. 🙂
Earth Is Magical wrote on March 19, 2016
Oh ok thanks a lot! 🙂 I might have to try it.
Liz wrote on April 7, 2016
When I open a fresh jar of tahini it always smells like peanut butter so it’s a great substitute when cooking paleo.
Lois Chester wrote on March 18, 2016
Looks soooo good! Can’t wait to try for dinner tonight. I haven’t seen you use Namo Shoyu lately and particular reason why? Thank you for the quick and easy recipe.
Susan wrote on March 19, 2016
Hi, Lois, Thanks for asking! I still use Nama Shoyu but have really been loving the flavor of coconut aminos. It is lighter and a little sweeter. Nama Shoyu is very strong. Cheers!
Peter wrote on March 16, 2016
Susan, you have outdone yourself yet again. We had a version of this the other night and it was wonderful. I can’t wait to sample the final product!
Susan wrote on March 17, 2016
Thank you, Peter. I am glad you enjoyed the first version in person!
Anne Foster Angelou wrote on March 16, 2016
As usual, delicious and nutritious. Thank you.
Susan wrote on March 17, 2016
Thank you, Anne! Nice to see you here. 🙂
Barbara Weith wrote on March 16, 2016
Always a delight to find your next recipe in my
mail. This looks fantastic. Love your creativity!
Thanks much.
Susan wrote on March 17, 2016
Thank you, Barbara! What kind words. 🙂