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A refreshing combo of bold flavors and colors, ideal for lunch, dinner, or Shabbos. The chili sauce in the dressing adds a special kick.
2 medium-sized sweet potatoes, peeled and cut into 1-inch (2- and- 1/2- centimeter) cubes
3 tablespoons oil
1 tablespoon Gefen Honey or silan (date honey)
salt and black pepper, to taste
18 ounces (600 grams) Beleaves Frozen Broccoli Florets
1/2 a red onion, cut into rings
3 and 1/2 ounces (100 grams) roasted, salted cashews
1/4 cup orange juice
3 tablespoons Tuscanini Lemon Juice
2 cloves garlic or 2 cubes Gefen Frozen Garlic
2 tablespoons sweet chili sauce
salt and pepper, to taste
1/4 cup oil
2 tablespoons Heaven & Earth Date Syrup
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). In a baking pan, combine sweet potato cubes with oil, honey or silan, salt, and pepper. Bake in preheated oven for about 15 minutes, until sweet potatoes are soft but not mushy.
Cook broccoli florets in boiling water for about four minutes. Drain broccoli and place in a bowl of ice water to halt cooking process.
Put all vinaigrette ingredients in a container and blend with a hand blender until smooth.
To serve, arrange broccoli florets, sweet potato cubes, and red onion in a bowl. Pour vinaigrette over vegetables and garnish with roasted cashews.
Photography: Asaf Abraham Styling: Keren Barak
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A tangy and attractive dish. A little too sweet for my taste.