Roasted Broccoli Sweet Potato Salad | Minimalist Baker Recipes

Steps by steps Vegan Roasted Broccoli & Sweet Potato Chickpea Salad with garlic Dill Sauce

Experience the vibrant delight of Vegan Roasted Broccoli & Sweet Potato Chickpea Salad with garlic Dill Sauce—a dish that promises to deliver an abundance of flavors and textures. This salad artfully combines the earthy tones of roasted broccoli and sweet potatoes with the satisfying richness of chickpeas, each element working in harmony to craft a healthful and hearty experience.

The process begins with the roasting of broccoli and sweet potato cubes until they reach caramelized perfection, unlocking layers of sweet and savory notes inherent to these nutrient-dense vegetables. Chickpeas, oven-roasted until slightly crispy, join the duo, contributing a protein-packed crunch that transforms the salad into a filling meal.

At the heart of this dish is the garlic dill sauce—a creamy concoction made from wholesome plant-based ingredients. The fresh dill’s aromatic qualities complement the robust garlic, creating a sauce that is both bold and invigorating. Drizzled generously over the salad, it ties the components together while infusing each bite with its herby zest.

This Vegan Roasted Broccoli & Sweet Potato Chickpea Salad with Garlic Dill Sauce stands as a testament to the endless possibilities of plant-based cuisine, where flavor, nutrition, and satisfaction meet on a single plate. Perfect for a refreshing lunch or a light dinner, this salad is sure to enchant vegans and non-vegans alike.

Vegan Roasted Broccoli & Sweet Potato Chickpea Salad with garlic Dill Sauce

Roasted Broccoli Sweet Potato Salad | Minimalist Baker Recipes

Vegan Roasted Broccoli & Sweet Potato Chickpea Salad with garlic Dill Sauce

Roasted vegetables paired with legumes make for a nutritious and satisfying plant-based dish, which is exemplified in the Vegan Roasted Broccoli & Sweet Potato Chickpea Salad with a garlic Dill Sauce. The dish combines the earthy tastes of roasted broccoli and sweet potatoes with the protein-rich chickpeas to create a meal that is both hearty and health-conscious. The roasting process intensifies the natural flavors of the vegetables, adding a caramelized texture and richness to the salad.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Salad
Cuisine French
Servings 2 serving
Calories 584 kcal


  • 1 oven
  • 1 medium mixing bowl



  • 1 large sweet potato
  • 1 medium head broccoli torn or chopped into large bite size pieces
  • 2 tbsp olive grape seed or melted coconut oil
  • 1 healthy pinch each salt and black pepper
  • 1 tsp dried dill or 2 tsp fresh dill
  • 1 medium red bell pepper thinly sliced // leave raw or roast with broccoli // optional


  • 1 15- oz can chickpeas drained, rinsed and pat dry with
  • 1 tbsp olive or grape seed oil
  • 1 tsp coconut sugar
  • 1 tbsp tandoori masala spice
  • Kosher salt
  • 1 pinch cayenne pepper or red pepper flake optional


  • 3 large cloves garlic minced
  • 1/3 cup hummus or store-bought
  • 1 tsp dried dill or 2 tsp fresh dill
  • 2 tbsp lemon juice
  • Water to thin


  • Preheat the oven to 375oF and lined 2 baking dish with parchment paper.
  • Place the chickpeas in a medium mixing bowl and add oil, coconut sugar, tandoori spice and season with salt to taste, toss until well coated.
  • Place the chickpea and sweet potatoes in one baking dish and the broccoli to another baking dish. Sprinkle the veggies with salt and pepper to taste, drizzle with oil and toss until coated. Sprinkle with dill if using and then spread in a single layer in the baking dish.
  • Place in the heated oven and road for about 25 minutes, toss halfway the roasting time for even roasting or until the broccoli is golden brown, sweet potatoes become tender and chickpea firm and almost crunchy. Remove from the heat and set aside.
  • While the chickpea and veggies are roasting prepare the sauce by combining the hummus, dill, garlic, and lemon juice in a medium mixing bowl and whisking until smooth.
  • Add water little at a time to thin until sauce is pourable but not too runny. Taste and make adjustment to suit your taste.
  • Dive the chickpea and veggies among 2 serving plate and drizzle with the sauce or serve immediately with sauce on the side.
  • Store the leftover separately in an air tight container and keep in the fridge. Use the salad within 3 days and the dressing within a week.


Note: Tandoori masala is an Indian seasoning blend which can be found in
the whole food store, you can also make it at home by combining 2 Tbsp
garlic powder, 3 Tbsp ground cumin, 2 tsp ground cardamom 2 Tbsp smoked
paprika, 3 tsp ginger powder, 2 tsp ground coriander and blend well. You can
easly increase the quantity as you want.
Keyword broccoli, sweet potato

Cooking Tips about Vegan Roasted Broccoli Sweet Potato Chickpea Salad recipe with garlic Dill Sauce

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One of the first steps involves the roasting process. Roasting vegetables is an excellent way to enhance their natural sweetness and create a pleasing texture. For both broccoli and sweet potatoes, it’s important to ensure they’re cut to a size that will allow them to cook evenly. Tossing them with a bit of oil and seasonings before roasting at a high temperature can give them a crispy, caramelized exterior.

Chickpeas add plant-based protein to this dish, making it more filling and nutritious. They should also be roasted until they’re slightly crispy for a good contrast with the tender vegetables. Draining and drying them before roasting can help achieve a better texture as it allows the outsides to crisp up without steaming from excess moisture.

When it comes to the garlic dill sauce, the key is balance. The creamy base of this sauce might typically be made from soaked cashews, tahini, or a dairy-free yogurt alternative. Garlic and dill should be added in amounts that complement rather than overwhelm the salad ingredients. Adjusting the acidity with lemon juice or apple cider vinegar can bring a bright, fresh flavor to the sauce.

Combining the components should be done with care to maintain the different textures. Once the roasted veggies and chickpeas are slightly cooled, they can be gently tossed together with fresh greens like kale or arugula, adding the sauce to coat everything lightly without making the salad soggy.

Finally, it’s worth considering any final toppings for additional texture and flavor. This could include nuts, seeds, or perhaps a sprinkle of nutritional yeast for a cheese-like flavor hit that adheres to the vegan criteria.

Serving suggestions about Vegan Roasted Broccoli Sweet Potato Chickpea Salad recipe with garlic Dill Sauce

Roasted Broccoli Sweet Potato Salad | Minimalist Baker Recipes

  • Grain Base: A bed of quinoa or brown rice can add further substance to the salad, making it an even more robust main dish.
  • Leafy Greens: While the dish is already vegetable-forward, introducing a side of mixed leafy greens dressed with a light vinaigrette could offer a refreshing contrast in textures.
  • Bread Option: Artisanal breads such as sourdough or a whole-grain baguette could be served alongside the salad to sop up the garlic dill sauce and add a satisfying crunch.
  • Soup Pairing: A light, brothy soup like a vegetable minestrone or a lentil soup could complement the hearty nature of the salad without overwhelming the palate.
  • Beverage Pairing: A chilled herbal tea or a sparkling lemonade could match the freshness of the salad while providing a clean palate between bites.
  • Dessert: To maintain the vegan theme, a fruit sorbet or a selection of fresh fruits with a hint of mint could be a refreshing end to the meal.

Top 5 FAQs about Vegan Roasted Broccoli Sweet Potato Chickpea Salad recipe with garlic Dill Sauce

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  • How do I roast the vegetables without them getting soggy? To prevent sogginess, it’s important to ensure the vegetables are cut into uniform pieces for even roasting. They should be tossed lightly with oil and spaced out on a baking sheet to allow proper heat circulation. Roasting at a high temperature, typically around 400-425°F (205-220°C), ensures the vegetables caramelize and crisp up instead of steaming.
  • Can the salad be made ahead of time? Yes, this salad lends itself well to meal preparation. The components can be prepared in advance and assembled before serving. To maintain the best texture, keep the roasted vegetables, chickpeas, and sauce separate until ready to eat. The garlic dill sauce may thicken and intensify in flavor, which some may find desirable.
  • Are there substitutions for the garlic Dill Sauce for those with allergies or preferences? To accommodate different dietary needs or preferences, components like garlic or dill can be omitted or replaced. For a nut allergy, if the sauce contains tahini, substitute with sunflower seed butter or simply omit it. For those avoiding garlic, asafoetida (hing) can provide a similar umami flavor in smaller quantities without the FODMAPs.
  • How can I incorporate more protein into this dish? To add more protein, consider including cooked quinoa, or an additional source of plant protein such as tofu or tempeh. These ingredients can be seasoned and roasted or pan-fried to add a flavorful accent to the salad. Seeds and nuts, like hemp hearts or toasted almonds, also offer protein and a pleasing crunch.
  • What’s the best way to store leftovers, and how long will they last? Leftovers should be stored in airtight containers in the refrigerator. The roasted vegetables and chickpeas can last for up to 4-5 days. It is recommended to store the garlic dill sauce separately, which can typically last for around a week. Components may lose texture over time, but flavors often meld and deepen.

In conclusion, the Vegan Roasted Broccoli & Sweet Potato Chickpea Salad with garlic Dill Sauce is a medley of flavors that not only pleases the palate but also fosters good health. It is a testament to the versatility and delicious possibilities of plant-based cuisine, where every ingredient plays a pivotal role in creating a balanced and satisfying meal.


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