Roasted Broccoli With Mashed Miso Sweet Potatoes

Ingredients:

• 1 large bunch of broccoli, cut into florets
• 14 oz can chickpeas, drained and patted dry
• 1 teaspoon garlic powder
• 1 teaspoon salt and pepper
• 1 teaspoon paprika
• 1 tablespoon vegan parmesan or nutritional yeast
• 1 large sweet potato
• ¼ cup full fat coconut milk
• 1 tablespoon maple syrup
• 1 tablespoon miso paste
• 1 tablespoon pumpkin seeds
• 1 tablespoon hemp seeds
• ¼ cup microgreens

Instructions:

1. Preheat oven: Preheat oven to 425°F (220°C) and line a large metal baking sheet with parchment paper or foil.
2. Roast vegetables: Spread broccoli and chickpeas on the baking sheet. Drizzle with oil if desired and sprinkle with garlic powder, salt, pepper, paprika, and parmesan. Toss to coat. Bake for 20-25 minutes, or until edges are golden and chickpeas are crisp.
3. Make sweet potato puree: Prick sweet potato multiple times with a fork and wrap in a damp paper towel. Microwave for 5-6 minutes, or until soft. Let cool slightly and remove skin. Blend with coconut milk, maple syrup, miso paste, salt, and pepper until smooth and creamy.
4. Assemble bowls: Divide sweet potato puree between two bowls. Top with roasted broccoli and chickpeas. Sprinkle with pumpkin seeds, hemp seeds, and microgreens.

Enjoy your delicious and nutritious roasted vegetable bowls!