Delicious Broccoli with Mashed Miso Sweet Potatoes Recipe

A quick and nutritious recipe featuring vibrant broccoli with creamy miso sweet potatoes, perfect for a healthy dinner.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 2 bowls

Course: Dinner

Cuisine: Healthy, Plant-Based, Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Roasted Vegetables

2 cups Broccoli florets Adds a crispy, savory texture and is loaded with vitamins C and K.
1 can Chickpeas Drained and dried thoroughly for optimal crispiness.
1 teaspoon Garlic Powder Infuses savory flavor; fresh garlic can be used as a substitute.
0.5 teaspoon Salt Adjust to your preference.
0.5 teaspoon Pepper Adjust to your preference.
1 teaspoon Paprika Adds mild heat and color; choose sweet or smoked based on your taste.
1/4 cup Vegan Parmesan or Nutritional Yeast Provides a cheesy flavor profile; nutritional yeast offers a stronger umami punch.

For the Sweet Potato Mash

1 large Sweet Potato Base providing natural sweetness and creaminess; butternut squash can be an alternative.
1/2 cup Full-Fat Coconut Milk Creates a rich, creamy texture; any thick plant-based milk works.
1 tablespoon Maple Syrup Boosts sweetness, balancing savory notes; agave syrup is a good alternative.
2 tablespoons Miso Paste Imparts a rich umami flavor; opt for white or yellow based on desired intensity.

For the Toppings

2 tablespoons Pumpkin Seeds Adds crunch and a nutty flavor; sunflower seeds can be used instead.
2 tablespoons Hemp Seeds Offers a nutty taste and boosts nutritional value; chia seeds can be a substitute.
1/4 cup Microgreens Provides freshness and a peppery note; fresh herbs can be replaced if needed.

Equipment

Oven
Baking sheet
Parchment paper
Microwave
blender

Method

Step‑by‑Step Instructions

Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
Spread broccoli florets and drained, dried chickpeas over the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, salt, pepper, and paprika. Toss to coat.
Roast in the oven for 20-25 minutes until the broccoli is golden brown and the chickpeas are crispy.
Wash the sweet potato, pierce with a fork, wrap in damp paper towel, and microwave on high for 5-6 minutes until soft. Peel the skin after cooling.
Blend the sweet potato with coconut milk, maple syrup, miso paste, and remaining salt and pepper until smooth.
Divide the sweet potato mash between bowls, top with the roasted broccoli and chickpeas, and garnish with pumpkin seeds, hemp seeds, and microgreens.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 3000IUVitamin C: 100mgCalcium: 80mgIron: 3mg

Notes

For crispiest chickpeas, ensure they are thoroughly dried before roasting. Adjust miso for saltiness to taste. Feel free to substitute ingredients as desired for customization.

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