This light and flavorful garlic ranch sautéed broccoli and sweet potatoes side dish will make your lunch or dinner a little bit more special. It pairs well with meat as well as fish or egg dishes.
Say NO to boring side dishes! Going low carb made me experiment a lot with different sides because I didn’t want to be stuck eating eggs with bacon and steaks with sad salads all day, every day. I like to eat colorful food and I believe that eating a variety of protein and fat-rich animal products with veggies and occasional fruits and berries is a perfect diet for the majority of people.
This combo of broccoli and sweet potatoes is something incredible. I’m pretty sure that you’ll like it a lot and, even though sweet potatoes are not low in carbs, they’re a good alternative to regular potatoes and more nutritious, with less starch content and more fiber.
HOW TO MAKE SAUTEED BROCCOLI AND SWEET POTATOES?
First, we need to make our garlic ranch. You just need to whisk all the ranch ingredients together and set them aside. Could it be any easier than that?
We will spend the next 10 to 12 mins sautéing the sweet potatoes and broccoli. Sautee your sweet potatoes first for the 5 mins or until the potatoes just start becoming soft on a preheated skillet or wok over a medium-high heat with some olive oil. Don’t forget to season them with sea salt, freshly ground black pepper, and chipotle chili powder.
Cut your broccoli into bite-size pieces, add them to the potatoes, and season with some extra salt if needed. Cook together with the potatoes for an additional 5-7 minutes or until potatoes are cooked through and the broccoli is forming brown spots.
Enjoy your broccoli and sweet potatoes with a garlic ranch topping while warm!
HEALTH BENEFITS OF BROCCOLI
Broccoli is a cruciferous vegetable that is high in vitamins K, A, C, and folic acid. It also contains sulforaphane and other bioactive compounds! They were shown to reduce inflammation, have anti-fungal effects, may protect against certain types of cancer, and support healthy brain function. All these health-enhancing compounds are activated when we do damage to the broccoli; the more damage we do the better! You can read about the science behind it here SCIENTISTS HAVE FOUND A NEW, HEALTHIER WAY TO COOK BROCCOLI.
That’s why, in this recipe, I ask you to cut the broccoli crowns into bite-size pieces. Let’s get all the benefits out of this beautiful vegetable!
MORE LOW CARB AND KETO SIDE DISHES TO TRY:
Garlic Ranch Sautéed Broccoli and Sweet Potatoes
- 400 g broccoli (about 2 medium crowns), cut into bite-sized pieces
- 400 g sweet potatoes (one medium), cubed
Chipotle chili powder
Freshly ground black pepper
- Sea salt
- Olive oil
- 150 g Greek yogurt, full fat, (for paleo version use homemade or Primal Kitchen Mayo)
- 1 clove garlic, pressed
- 1 tbsp dill, fresh or frozen, minced
- Sea salt
Freshly ground black pepper
- Place the Greek yogurt, pressed garlic, and dill into a small mixing bowl, season with sea salt and freshly ground black pepper, and whisk together. Set aside.
- Heat a large skillet or wok over a medium-high heat and add the olive oil.
- When the skillet/wok is hot, add the sweet potatoes, season with sea salt, chipotle chili powder, and freshly ground pepper to your taste, and cook for 5 minutes or until the potatoes just start becoming soft.
- Add the broccoli and season with some salt if needed. Cook together with the potatoes for an additional 5-7 mins or until potatoes are cooked through and the broccoli is forming brown spots.
- Serve with the garlic ranch while warm.
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
SHARING IS CARING