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Roasted Broccoli with Mashed Miso Sweet Potatoes

Roasted Broccoli with Mashed Miso Sweet Potatoes Bliss

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Enjoy the delicious Roasted Broccoli with Mashed Miso Sweet Potatoes, a 30-minute vegan and gluten-free meal that balances sweet miso potatoes and savory broccoli.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Gluten-Free, Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Vegetables
  • 1 head Broccoli Fresh and vibrant
  • 1 can Chickpeas Drained and dried
  • 1 teaspoon Garlic Powder Or fresh minced garlic
  • to taste Salt
  • to taste Pepper
  • 1 teaspoon Paprika Smoky, or cayenne for heat
  • 1/4 cup Vegan Parmesan or Nutritional Yeast For cheesy flavor
For the Miso Sweet Potatoes
  • 1 large Sweet Potato Firm for best texture
  • 1/2 cup Full Fat Coconut Milk Or another thick plant-based milk
  • 2 tablespoons Maple Syrup Or agave syrup as alternative
  • 2 tablespoons Miso Paste White for sweetness or red for robust flavor
For the Finish
  • 2 tablespoons Pumpkin Seeds Or sunflower seeds as substitute
  • 1 tablespoon Hemp Seeds Omit if allergies
  • for garnish Microgreens Any greens can work

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine broccoli florets and chickpeas. Drizzle with olive oil and season with garlic powder, salt, pepper, paprika, and vegan parmesan. Toss to coat.
  3. Transfer seasoned broccoli and chickpeas to the baking sheet and roast for 20-25 minutes, stirring halfway through.
  4. While the vegetables roast, prepare the sweet potato by pricking holes, wrapping in a damp paper towel, and microwaving on high for 5-6 minutes until tender.
  5. In a blender, mash the cooked sweet potato with coconut milk, maple syrup, miso paste, and remaining seasoning until smooth and creamy.
  6. To serve, spread miso sweet potato mash in bowls, top with roasted broccoli and chickpeas, and garnish with pumpkin seeds, hemp seeds, and microgreens.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 48gProtein: 10gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 450mgPotassium: 600mgFiber: 8gSugar: 5gVitamin A: 19000IUVitamin C: 90mgCalcium: 80mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3-4 days in the fridge.

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