This roasted sweet potato and broccoli bake is so tasty and only takes minutes to prepare. The sweet potatoes are coating in cornflour and seasoning which makes them deliciously crispy, while our broccoli needs little encouragement to shine as it is already so flavoursome and packed full of freshness. The toppings are another opportunity to add more goodness to the dish along with an added layer of tastiness.
Enjoy!
Nessa x
Roasted & Loaded Sweet Potato and Broccoli
Ingredients
- 2-3 tbsp olive oil
- 500g sweet potatoes, well-scrubbed
- 1tbsp cornflour
- 1tsp smoked paprika
- Salt and freshly ground pepper
- 200g broccoli florets, cut in half
For the sauce
- 125g vegan based Greek-style yogurt
- Juice ½ lime
- 1tsp nutritional yeast
- 1 garlic clove, crushed
To serve
- 1 lime
- 1 ripe avocado, cut into chunks
- 1 scallion, sliced
- 1 red chilli, finely sliced
- Fresh coriander leaves
- Hot sauce
Method
- Pre-heat the oven to 220°C/fan 200°C/gas 7. Cut the sweet potatoes into slices and place in a large bowl. Drizzle over two tablespoons of olive oil plus the cornflour, smoked paprika and season with a little salt and pepper. Stir well to combine and transfer to a large baking tray, placing the slices evenly on the tray. Drizzle over any remaining oil in the bowl. Place in the preheated oven for 10 minutes.
- Take the tray from the oven. Add the florets of broccoli. Drizzle with a little olive oil and place back in the oven 15-20 minutes, stirring once during this cooking time.
- While the vegetables are baking, make the sauce by stirring together the yogurt, lime, nutritional yeast, garlic and a little salt and pepper, in a small bowl.
- Once the sweet potato and broccoli are cooked, transfer to a platter. Squeeze over the juice of half a lime and serve the other half on the side. Top with dollops of the sauce, chunks of avocado, a scattering of scallion, red chilli and coriander, plus a drizzle of hot sauce. Enjoy straight away.
