Go Back

Grilled Broccoli and Potato Salad with Smoky Chipotle Cashew Cream Sauce

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 4 cups of broccoli florets
  • olive oil to drizzle
  • ½ teaspoon garlic powder
  • salt and pepper
  • 12 ounces yellow creamer potatoes halved
  • handful of raw cashews
  • For the cashew sauce:
  • 1 cup cashews soaked for at least 6 hours or overnight
  • ½ cup water
  • 1 garlic clove minced
  • 1.5 tablespoons adobo sauce from a can of chipotle peppers in adobo + 1 pepper
  • ½ ripe lime juiced
  • 1/8 teaspoon smoked paprika
  • salt and pepper


  • If using an oven, preheat to 400 degrees. Line a baking tray with parchment paper. If using a grill, preheat the grill to medium high, about 400-450 degrees.
  • In a large mixing bowl, add the broccoli and drizzle with olive oil. Toss to coat and season with half of the garlic powder, salt, and pepper and toss again. Transfer to a grill basket and set aside. If using an oven, place on one side of the prepared baking tray.
  • In the same large mixing bowl, add in the potatoes and drizzle with olive oil. Toss to coat. Season with remaining garlic powder, salt and pepper and toss again. Transfer to a grill basket. If using an oven, transfer to the prepared baking tray.
  • Grill both the broccoli and potatoes for 15-20 minutes, tossing the broccoli every 5 minutes or until broccoli is mostly fork tender. You may want to keep the potatoes on for an additional 5-10 minutes longer than the broccoli. Remove from the grill. If using an oven, roast for 25 minutes or until broccoli and potatoes are mostly fork tender.
  • While broccoli and potatoes cook, prepare the cashew sauce. Drain and rinse the cashews and place them in a high speed blender (I used a Nutribullet) along with the rest of the ingredients for the cashew sauce.
  • Finely chop the raw cashews and set aside.
  • Once broccoli and potatoes are done cooking, remove from heat and roughly chop the broccoli and potatoes. Transfer both to a large serving bowl and toss together. Drizzle with the chipotle sauce and top with chopped cashews. Serve.