Roasted Broccoli with Miso Mashed Sweet Potatoes

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Roasted Broccoli with Miso Mashed Sweet Potatoes

Recipe:

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

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!

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