Equipment
- oven, microwave, blender
Ingredients
- 1 large bunch of broccoli, cut into florets
- 14 oz can chickpeas, drained and patted dry
- 1 tsp garlic powder
- 1 tsp salt and pepper
- 1 tsp paprika
- 1 tbsp vegan parmesan or nutritional yeast
- 1 large sweet potato
- ¼ cup full fat coconut milk
- 1 tbsp maple syrup
- 1 tbsp miso paste
- 1 tbsp pumpkin seeds
- 1 tbsp hemp seeds
- ¼ cup microgreens
Method
- Preheat oven to 425 and line a large metal baking sheet with parchment paper or foil. Spread the broccoli and chickpeas on the baking sheet. Drizzle with oil if desired and sprinkle with garlic powder, 1/2 tsp salt, 1/2 tsp pepper, paprika, and parmesan. Toss to coat. Bake for 20-25 minutes until the edges are golden and chickpeas are crisp.
- Meanwhile, prick the sweet potato multiple times with a fork and wrap in a damp paper towel. Microwave for 5-6 minutes until soft. Let cool slightly and remove skin. Transfer to a blender and add the coconut milk, maple syrup, miso paste, and remaining salt and pepper. Blend until smooth and creamy.
- Divide the sweet potato puree between two bowls and spread into an even layer. Remove the broccoli and chickpeas from the oven and layer on top of the sweet potato mixture. Sprinkle with pumpkin seeds, hemp seeds and microgreens. Enjoy!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
29 Responses
This looks so good! What a great combination of flavors!
This meal is a flavor bomb! I can’t wait for you to try it 🙂
Fantastic!!! The miso made such a big difference in the sweet potatoes!! Will definitely make it again ❤️
Hey Marj! Miso is definitely my secret weapon!! It totally elevates the sweet potatoes 🙂 Thanks so much for taking the time to rate and review!
Delicious recipe and so easy to make. This is a keeper for sure and something I would make for my non vegan friends too.
Hey Meg! So happy that you enjoyed this recipe, it truly is one of my favorites. I appreciate you taking the time to rate and review!
The sweet potatoes are divine!!! Cannot wait to pair with the broccoli and chickpeas. I’d totally order this off a restaurant menu.
Hey Preeya! Thanks so much for reviewing and rating this recipe, so happy you enjoyed it! Definitely one of my favorites 🙂
Can you publish macros for this recipe, please?
This was such an amazing and satisfying 30 minute meal! I enjoyed every single bite!!
This recipe is so surprising because it tastes like it should have taken hours to make!! I am so happy you tried this and enjoyed it Dianne, thanks for the rating and review
Love this recipe! My sister was here and she said « you can make this recipe anytime ».
Easy to make and beautiful presentation. Will have it on repeat.
Sister approved might be the best feeling ever! So glad that you both enjoyed this recipe and will be making it again, it truly is a winner 🙂 I appreciate the rating and review!
This was so delicious with the different textures of chickpeas, broccoli and creamy sweet potatoes!I love coconut and sweet potatoes together. It is on rotation at my house as one of my favorite meals!
Thank you!
Hey Sara! Love that you enjoyed all the textures as well, this really is one of my favorite recipes and it’s so easy to whip up! Thanks so much for sharing your experience
How big is a big sweet potato? How much does it weigh uncooked? 🙏
Hi Alice, I don’t know how much a big sweet potato weighs uncooked I just went with one that felt relatively large in comparison to the others – this will be at your own discretion, if you don’t feel that you chose one big enough you can use three small or two medium. If you have too much sweet potato it’s never a bad thing! I hope you enjoy this recipe
Can this be made ahead? I just made it and it as delish but wondering your opinion on best way to make ahead.
Hey Jodi, you can make this ahead! It can be pre-portioned out in individual containers ready to reheat, or you can keep each prepared ingredient separate until you’re ready to serve.
Is there a sub for the coconut milk?
Hey Jen, Any thicker plant based milk should work as a suitable substitute however the flavor will change slightly. I might suggest soy as it is thicker than many other plant based milks. Let me know how it goes!
Such a weeknight winner. I had beautiful broccolini and sweet potatoes from the farmers market and this dish showed them off perfectly. The miso sweet potatoes are such a game changer. They may find themselves starring as a Thanksgiving side dish. This recipe is headed into the rotation!
So easy and delicious. Will definitely be making this again!
Hey Monica! This recipe rocks right? It is so beautiful and delicious and you can whip it up in no time!! Thanks for the review, I am so happy you tried it!
This is such an easy recipe with simple ingredients and a taste explosion!!!! The whole family gives it 5 stars!!! Beyond delicious!
Hey Tanja, happy to hear that you and the family found this dish tasty! Thanks for the review
Absolutely delicious and bonus points for being very easy to make!!
The whole (non-vegan) family loved it.
I boiled the sweet potato cubes instead of microwave, and tossed the veg + chickpeas in a little bit of olive oil before roasting.
Will definitely save to make again in the future!
Hi Anne-Sophie, I love that you found this recipe easy to make and switch things up a bit to suit your needs! Thanks for the review
This was amazing, and the sweet potato puree was over-the-top delicious. Not sure I can eat sweet potatoes any other way…