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BBQ Glazed Sweet Potatoes with Broccoli & Sweet Corn Salad
2 or 4 Serving Dinner

BBQ Glazed Sweet Potatoes

with Broccoli & Sweet Corn Salad

Tags: High-Protein, <600 Calories, Nut-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
520
FAT
5g
CARBOHYDRATES
93g
PROTEIN
25g

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INGREDIENTS

  1. 1 sweet potato
  2. 2 garlic cloves
  3. 1 carrot
  4. 1 scallion
  5. ¼ cup Bali BBQ Sauce
  6. 1 lime
  7. 13.4 oz sweet corn
  8. 13.4 oz black beans
  9. 1 tsp agave
  10. 6 oz broccoli florets
  11. 1 tbsp + 1 tsp (2 tbsp + 2 tsp) vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: soy, wheat
Tools: Large skillet with lid, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
520
FAT
5g
CARBOHYDRATES
93g
PROTEIN
25g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 425°F. Cut sweet potato(es) into 1 inch thick wedges. Peel and mince the garlic. Peel and dice the carrot(s). Thinly slice the scallion(s).

2
Roast the sweet potato

Place sweet potatoes on a baking sheet and toss with 1 tbsp (2 tbsp) vegetable oil and a pinch of salt and pepper. Roast until wedges are browned and crispy in places, 20 to 22 minutes. Remove from the oven and toss with Bali BBQ sauce. Return to the oven and roast until sticky, another 1 to 2 minutes.

3
Make the sweet corn salad

Halve and juice the lime(s). Drain and rinse the corn and black beans. Add diced carrot, sliced scallion, lime juice, corn, black beans, agave, and a pinch of salt and pepper to a large bowl. Toss the sweet corn salad.

4
Cook the broccoli

Heat 1 tsp (2 tsp) vegetable oil in a large skillet over medium high heat. Add minced garlic and cook until fragrant, about 1 minute. Add broccoli florets, ¼ cup (½ cup) water, and a pinch of salt. Cover skillet with a lid and cook until broccoli is crisp-tender, 2 to 3 minutes.

5
Serve

Divide the sweet corn salad between large bowls and top with BBQ glazed sweet potato wedges and broccoli. Tuck in!

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