BBQ Glazed Sweet Potatoes
with Broccoli & Sweet Corn Salad
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- 1 sweet potato
- 2 garlic cloves
- 1 carrot
- 1 scallion
- ¼ cup Bali BBQ Sauce
- 1 lime
- 13.4 oz sweet corn
- 13.4 oz black beans
- 1 tsp agave
- 6 oz broccoli florets
- 1 tbsp + 1 tsp (2 tbsp + 2 tsp) vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
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).
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.
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.
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.
Divide the sweet corn salad between large bowls and top with BBQ glazed sweet potato wedges and broccoli. Tuck in!