Steamed Sweet Potato, Broccoli, and Bean Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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. Ingredients:
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) |
Directions:
1. Place sweet potato chunks on the stove in a steamer basket. Steam until tender but not overcooked, about 5 minutes. Set aside.
2. Place broccoli and beans in steamer basket and steam until broccoli is tender but not overcooked, about 4 minutes.
3. Combine potatoes, broccoli and beans in large bowl and stir gently to mix.
4. Combine remaining ingredients and stir until blended. Add to bowl and toss until vegetables are evenly coated.
5. Serve immediately if serving warm. Or chill and serve cold.
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