The holiday long weekends have officially begun (happy Memorial Day weekend to our friends and family in the USA) plus summer is right around the corner (yay)! This means that potlucks and BBQs with family and friends are in full swing. I always find it hard to think of what to bring to a potluck. I usually end up picking up a veggie platter or baking some cookies, so for #FoodieFriday this week, I thought I’d get creative and make Broccoli Hemp Potato Salad, potluck size of course! Plus since it’s vegan, all of your guests will be able to enjoy it.
I was getting so hungry when the sweet potatoes were cooking and I was mixing the curry, cumin, and cayenne pepper together, it smelled so good. It tastes sweet, spicy and delicious! It also looks fantastic. The bright red pepper, vibrant orange sweet potato, and dark green broccoli make this dish look like a rainbow of flavour!
If you don’t have a potluck coming up and you can’t wait to try this recipe, you could make it as a side dish for supper! You can also cut the recipe in half if you only have a few people to serve. Trust me, if you make this dish your guests will be begging you for the recipe!
Broccoli Hemp Potato Salad
Yield: 10-12 servings
- 4 medium sweet potatoes, peeled and cut into 1″ cubes
- 3 cups broccoli florets (about 1 head)
- 1 red pepper, finely chopped (about 3/4 cup)
- 5 celery stalks, cut in half lengthwise and chopped
- 1/2 cup raisins
- 1 cup cashews pieces
- 1/4 cup cilantro, finely chopped
- 1/2 cup vegan mayonnaise
- 1/2 cup Hemp Hearts
- 1 tbsp curry powder
- 2 tsp cumin
- 1/4 tsp cayenne pepper (optional)
- 1/2 tsp salt
- 1 tbsp olive oil
- 1 tbsp water
First, add cubed sweet potatoes to a large pot, cover with water and bring to a boil over high heat. Then, reduce heat to a simmer and cook until the potatoes are tender (about 5-10 minutes). Make sure you don’t overcook the potatoes or they will lose their shape when you mix them with the other ingredients. Once the potatoes are finished cooking, drain and set aside. Then steam the broccoli florets until they are tender but still a bit crisp.
Next add the potatoes, broccoli, red pepper, celery, raisins, cashews and cilantro to a large bowl and gently fold to combine the ingredients. Then, in a small bowl, combine the vegan mayonnaise, Hemp Hearts, curry, cumin, cayenne pepper, salt, olive oil, water and stir. Add the sauce to the sweet potato mixture and gently fold to combine all ingredients. You can serve this dish warm, room temperature or chilled.
That’s it! I hope you try this dish for your next get-together. What are your favourite potluck dishes to make?
From Our Kitchen to Yours…