Roasted Broccoli With Mashed Miso Sweet Potatoes
This delightful recipe brings together the robust flavors of roasted broccoli and crispy chickpeas, perfectly complemented by a velvety bed of mashed miso sweet potatoes. The broccoli and chickpeas are oven-roasted to perfection, achieving a delightful blend of tenderness and crispiness. Meanwhile, the sweet potatoes are blended with a medley of miso paste, maple syrup, and coconut milk, creating a luscious, sweet and savory base. The result is a harmonious dish that marries the nuttiness of chickpeas, the vibrant green goodness of broccoli, and the rich, umami-infused sweetness of miso mashed sweet potatoes. It's a simple yet elegant ensemble, offering a medley of textures and flavors that elevate the humble ingredients into a wholesome and satisfying meal.
Servings 2 servings
Calories 577kcal
Equipment
- oven, microwave
Ingredients
- 1 head broccoli cut into florets
- 14 oz canned chickpeas drained and patted dry
- 1 tsp garlic powder
- 1 tsp salt and pepper
- 1 tsp paprika
- 1 tbsp dairy free parmesan r nutritional yeast
- 1 large sweet potato
- ¼ cup canned full fat coconut milk
- 1 tbsp maple syrup
- 1 tbsp miso paste
- 1 tbsp pumpkin seeds
- 1 tbsp hemp seeds
- ¼ cup microgreens
Instructions
- 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!
Nutrition
Serving: 1serving | Calories: 577kcal | Carbohydrates: 84g | Protein: 28g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 2296mg | Potassium: 1814mg | Fiber: 22g | Sugar: 17g | Vitamin A: 18501IU | Vitamin C: 275mg | Calcium: 285mg | Iron: 8mg
