Steamed Sweet Potato Broccoli And Bean Salad Food

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THREE BEAN SWEET POTATO SALAD



Three Bean Sweet Potato Salad image

Potato salad meets sweet potatoes meets three bean salad meets happy salad eaters everywhere. This riff on retro three-bean salad adds sweet potatoes to the mix, and they couldn't be a more perfect fit if they tried.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 12

1 pound sweet potatoes (about 2 small or 1 large, peeled and cut into 1/2-inch pieces)
1/2 pound green beans (trimmed and cut into 1 1/2-inch pieces)
1 cup cooked chickpeas
1 cup cooked kidney beans
1/2 cup chopped red onion (about 1/2 small onion)
1/4 cup extra virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons pure maple syrup (granulated sugar would also work)
1 teaspoon stone-ground mustard or other brown mustard
1/4 teaspoon kosher salt + more to taste
1/8 teaspoon ground black pepper + more to taste
1/4 cup chopped fresh parsley (either Italian or curly work)

Steps:

  • Fill a large pot halfway full with water and place over high heat. Add a few pinches of salt to the water if desired. Bring water to a boil. Carefully add the sweet potatoes and boil until almost fork-tender, 4-5 minutes. Add the green beans and cook for three more minutes, until bright green and tender. Drain and let cool slightly. Add to a large bowl along with the chickpeas, kidney beans, and onion. Stir gently to combine, trying not to break up the sweet potatoes.
  • To a small bowl, add the olive oil, vinegar, pure maple syrup, mustard, salt, pepper, and parsley. Whisk until combined. Pour over the potatoes and beans. Toss gently to coat veggies with dressing. Taste and season with additional salt and pepper if desired. Serve immediately for a warm potato salad (my preference) or chill until ready to serve.

STEAMED SWEET POTATO, BROCCOLI, AND BEAN SALAD



Steamed Sweet Potato, Broccoli, and Bean Salad image

I wanted to bring sweet potatoes to work for lunch, but didn't want plain old potatoes cooked in the microwave. So I threw this together. Would be good hot or cold. The recipe should make a hearty lunch for two (or three?) -- or serve as a side dish. I used chickpeas but black or pinto beans would probably be just as good.

Provided by Midwest-meets-West-

Categories     Yam/Sweet Potato

Time 20m

Yield 2 lunch portions, 2 serving(s)

Number Of Ingredients 10

2 medium sweet potatoes, cut into chunks
2 cups broccoli, cut into chunks
1 (14 1/2 ounce) can chickpeas, drained and rinsed
1/8 cup olive oil
1/4 cup light sour cream
1 lemon (juice only)
1 teaspoon curry powder
1 tablespoon Dijon mustard
1 tablespoon honey
salt and pepper (to taste)

Steps:

  • Place sweet potato chunks on the stove in a steamer basket. Steam until tender but not overcooked, about 5 minutes. Set aside.
  • Place broccoli and beans in steamer basket and steam until broccoli is tender but not overcooked, about 4 minutes.
  • Combine potatoes, broccoli and beans in large bowl and stir gently to mix.
  • Combine remaining ingredients and stir until blended. Add to bowl and toss until vegetables are evenly coated.
  • Serve immediately if serving warm. Or chill and serve cold.

STEAMED BROCCOLI



Steamed Broccoli image

Steamed broccoli taste much better and healthier than boiled in water. I like it with little bit of lemon flavor. This one easy way to prepare it. Perfect to compliment any dish.

Provided by asiaford1

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 4

1 -2 head broccoli, cut into pieces
1 tablespoon olive oil
1/4 teaspoon kosher salt
3 dashes lemon pepper

Steps:

  • Steam the broccoli until they are tender yet remains bright green, about 3-4 minutes.
  • Transfer them in to a bowl and add rest of the ingredients, toss well.

STEAMED BROCCOLI AND CORN WITH MARJORAM



Steamed Broccoli and Corn with Marjoram image

Another Halloween experiment that worked nicely. I cook the broccoli until it's as soft as possible, but you can always adjust for taste.

Provided by FalaRedwing

Categories     Corn

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 4

1 cup frozen corn
1 1/2 cups frozen broccoli, pieces
1 cup water (approximately)
1 teaspoon marjoram (more or less to taste)

Steps:

  • Measure out corn, broccoli, marjoram, and water into pan.
  • Cook on High heat until the broccoli is softened to preference.
  • Serve hot and enjoy!

Nutrition Facts : Calories 64.1, Fat 0.6, SaturatedFat 0.1, Sodium 18.4, Carbohydrate 14.5, Fiber 2.6, Sugar 0.8, Protein 3

BROCCOLI & SWEET POTATO SALAD



Broccoli & Sweet Potato Salad image

A symphony of flavor is yours the minute you bite into this refreshing, colorful salad. The veggies are lightly coated with a simple dressing and accented with thyme and feta cheese. -Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 10

4 cups cubed peeled sweet potatoes (about 2 large)
2 medium sweet red peppers, sliced
6 fresh thyme sprigs
7 teaspoons olive oil, divided
4 cups fresh broccoli florets
1/2 cup crumbled feta cheese
2 tablespoons sunflower kernels
2 tablespoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place the sweet potatoes, red peppers and thyme in a greased 15x10x1-in. baking pan. Drizzle with 3 teaspoons oil. Bake, uncovered, at 400° for 30-45 minutes or until potatoes are tender, stirring once. Cool; discard thyme sprigs., Fill a large saucepan half full of water; bring to a boil. Add broccoli; cover and boil for 2 minutes. Drain and immediately place in ice water. Drain and pat dry., In a large bowl, combine the roasted vegetables, broccoli, cheese and sunflower kernels. In a small bowl, whisk the vinegar, salt, pepper and remaining oil. Pour over vegetable mixture and gently toss to coat.

Nutrition Facts : Calories 141 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 272mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

VEGAN CARROT BROCCOLI AND BEAN SHOOT SALAD



Vegan Carrot Broccoli and Bean Shoot Salad image

This zesty carrot, broccoli and bean shoot salad fits the piggy bill, with a well coated mix of carrots, broccoli, cucumber and bean shoots that creates a crunchy tangy taste sensation that is perfect for those Summer barbecues we all look back on fondly once the warm weather has long gone and the Winter chill sets in. What I love about salads is that they are so simple; and offer infinite possibilities for allergy-friendly meals the whole family can enjoy. You can dress this salad up with some chopped raw nuts and seeds. But as this recipe stands, it is a fantastic vegan, dairy-free, gluten-free, egg-free and nut-free salad that keeps me in love with raw vegetables.

Provided by The Blender Girl

Categories     Salad Dressings

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 15

3 cups shredded carrots
2 cups broccoli, slaw or 2 cups finely julienned broccoli stems
2 cups mung bean sprouts
1 large cucumber, peeled seeded and julienned
2 cups fresh cilantro or 2 cups coriander, chopped finely
1 bunch green onion, sliced finely
1/2 cup freshly squeezed lime juice (just over 1/2 cup)
3 tablespoons cold pressed sesame oil
2 tablespoons agave nectar
1 tablespoon apple cider vinegar
2 teaspoons wheat-free tamari
1/4 teaspoon ground pepper
1/2 teaspoon celtic sea salt
2 tablespoons fresh minced serrano peppers, chilli depending on the heat
3 -4 teaspoons freshly minced garlic

Steps:

  • Toss all of the vegetables together with the cilantro.
  • Place all of the dressing ingredients except the chilli and garlic in your blender and pulse a few times until well combined.
  • Then stir in the garlic and chilli.
  • Pour the dressing over the salad and season to taste.
  • Garnish with sesame seeds or chopped raw nuts if desired. YUM!

Nutrition Facts : Calories 147.1, Fat 7.3, SaturatedFat 1.1, Sodium 2113.5, Carbohydrate 17.1, Fiber 4.3, Sugar 6.9, Protein 7

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