🧡Roasted Broccoli with Miso Mashed Sweet Potatoes by

🧡Roasted Broccoli with Miso Mashed Sweet Potatoes by 🍛 An easy recipe perfect for ! ✨ ​𝒔𝒂𝒗𝒆 𝒂𝒏𝒅 𝒕𝒓𝒚 ✨ SERVES 2 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 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! 📽 This week only! 𝙂𝙧𝙖𝙗 50% 𝙊𝙁𝙁 𝙮𝙤𝙪𝙧 𝙖𝙣𝙣𝙪𝙖𝙡 𝙨𝙪𝙗𝙨𝙘𝙧𝙞𝙥𝙩𝙞𝙤𝙣 𝙤𝙛 𝙏𝙝𝙚 𝙑𝙚𝙜𝙖𝙣 𝘽𝙤𝙬𝙡𝙨 𝘼𝙥𝙥 and learn about more kitchen hacks like this, plus more delicious plant-based recipes! (link in bio!)

Great

% Daily Values based on a 2,000 calorie diet