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Sweet potato and broccoli pasta salad

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Sweet potato and broccoli pasta salad

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Adjust Servings:
250 g chickpea Pasta Alternatively, you can use any other type of pasta
2 heads Broccoli
1 pinch Rock salt
2 tablespoons Pine nuts
1/2 cup Vegan feta cheese
For the sweet potato:
1 large Sweet potato
2 tablespoons Olive oil
to taste Salt and pepper
For the dressing:
1 tablespoon Tahini paste
1 1/2 tablespoons juiced Lemon
1 tablespoon Olive oil
To taste Salt and pepper

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  • Gluten-Free
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb

A low-carb, high-protein meal that you can enjoy warm or cold.

  • 40 minutes
  • Serves 8
  • Easy


  • For the sweet potato:

  • For the dressing:



Roasted sweet potatoes, broccoli, pine nuts, vegan feta cheese, and a tahini al lemon sauce are the elements of this high-protein pasta salad. We have used chickpea pasta, but if carbs are not a concern, you can use any type of pasta you like.

To prepare it, cook the pasta according to the instructions on the package, together with the broccoli florets. Peel and dice the sweet potato, brush it with oil, season with salt and pepper, and roast it in the oven. Finally, prepare the tahini dressing by mixing all the ingredients together. Toss all the ingredients in a large salad bowl, add the pine nuts and the crumbled feta, and enjoy!

You can eat this pasta salad warm or cold. It’s perfect for office lunches!

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10 minutes

Cook the pasta and broccoli

Preheat the oven to 350 degrees. Bring a large pasta pot to the boil, add a pinch or rock salt, then add the pasta. Chickpea pasta cooks very quickly (5 minutes). Rinse the broccoli, and chop off its florets. Add them to the pasta pot and cook together with the pasta. When the pasta is "al dente" drain and transfer to a large salad bowl. Set aside to cool.

30 minutes

Roast the sweet potato

Peel the sweet potato and dice it thinly. Transfer to a baking tray lined with parchment paper, spreading the cubes evenly on the surface. Brush with olive oil, then season with salt and pepper. Put in the oven and roast for 20 minutes. When it starts to brown, take out of the oven and set aside to cool.

5 minutes

Prepare the dressing

Prepare the dressing by putting all the dressing ingredients in a cup and whisking them together until you obtain a smooth cream.

Roughly dice the vegan feta cheese and transfer to the mixer's cup. Pulse a few times to obtain a crumbly texture.

5 minutes


Add the pine nuts, dressing, sweet potato, and vegan feta cheese to the salad bowl and mix well.



Serve your salad warm or cold. It keeps up to one week refrigerated in a sealed container.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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