I had already shared a sweet potato recipe with a salad. It was much simpler and less seasonable for today. As it is one of my favorite dishes, I wished to adapt it for the winter. It is sincerely good.
This is also a new video! I admit that this requires a lot of work but I have pleasure in preparing them for you. I am currently working on the next. Also, if you need advice on some particular things or you are not able to “veganize” a dish, I’m there! Leave me a comment and I will be happy to find a solution. This is one of the things that amuses me most in this kitchen. There are so many recipes that are new and new!
I leave you with the video hoping that this one you like as well as the recipe with the quantities.
Sweet potato with broccoli salad
Vegan / Gluten free
For 2 personnes
Preparation time : 20 minutes / Cooking time : 1 heure
1 large sweet potato
1 bowl of fresh or frozen broccoli florets
125g tofu with herbs
1 chioggia red endive
1 cup cooked chickpeas
2 tsp mustard
3 tsp olive oil
2 tsp balsamic vinegar
salt and pepper
lamb’s lettuce to accompany
Wash the sweet potato, cut it in half and place the two halves on a baking sheet covered with parchment paper. Drill the pieces in several places with a fork. Bake at 200°C for 1 hour.
Steam the broccoli for 10 to 15 minutes.
Cut the red endive into strips and pour into a bowl. When the broccoli is cooked, cut them into several small pieces and add to the salad bowl. Also add chickpeas and tofu.
Make the seasoning and blend the old-fashioned mustard, olive oil and balsamic vinegar together. Pour over.
When sweet potato and cooked, get out of the oven and serve. Add the salad over it.