Roasted Broccoli and Sweet Potato Salad with Tahini

2 mins read

A deliciously zesty lunchbox salad or speedy dinner that is packed with flavour and a rainbow of colours. This vegan, gluten-free and high protein meal is bursting with 10 different wholefoods, including complex grains, vegetables, nuts, seeds and beans. It is light, refreshing and keeps you feeling full.. until your next Perkier bar!

Collab with nourishing.amy

  • Prep: 50mins

  • Easy

  • Serves 2

  • Vegan

  • Dairy Free

  • Gluten Free


100g buckwheat
100g edamame beans
1 large or 2 small sweet potatoes, cleaned and cubed
2 tbsp coconut oil, melted
200g broccoli, in florets
2 large handfuls kale, de-stemmed and torn
1 tbsp lemon juice
120g sugar snap peas

Lemon Tahini:
4 tbsp tahini
1-cm piece fresh ginger, peeled and grated
1 tbsp lemon juice
1 garlic clove, crushed
Salt and black pepper
To serve: 2 tbsp of pumpkin seeds, flaxseeds and crushed pistachios


  1. Preheat the oven to 170Fan/190*C and line two baking trays with parchment paper.
  2. Toss the sweet potato chunks with 1 tbsp melted coconut oil and season with salt and pepper. Roast in the oven for 30-40 minutes until tender and starting to crisp up, turning the potato over half way through.
  3. On the second baking tray add the broccoli, tossed in 1 tbsp coconut oil and roast for 20 minutes until beginning to char.
  4. Cook the buckwheat, adding the frozen edamame beans for the final 5 minutes. Drain and leave to one side. Fluff up with a fork after 10 minutes.
  5. Steam the sugar snap peas until tender but with some bite.
  6. Prepare the tahini dressing by mixing all the ingredients in a small bowl until smooth and creamy. Add a splash of water until it is pourable, and season to taste with salt and black pepper.
  7. To a large mixing bowl, add the kale with 1 tbsp lemon juice and a pinch of salt. Massage well with your hands to allow the leaves to wilt.
  8. Add the buckwheat, edamame, roasted sweet potato, roasted broccoli and the sugar snap peas to the kale and give everything a good mix.
  9. To serve, divide between two plates and top with the dressing and a sprinkling of the nuts and seeds.

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