Roasted Sweet Potato and Broccoli With Cheesy Sauce
[Vegan]

To Roast the Sweet Potato and Broccoli:

1. Preheat oven to 380°F.
2. Stab the sweet potatoes with a fork a few times on each side.
3. Rub a bit of olive oil over the potatoes to coat. Season with a salt.
4. Massage some olive oil over the broccoli florets and season with salt and pepper.
5. Roast the sweet potato on a baking tray lined with tinfoil for 40 minutes. After 25 minutes, add the broccoli florets.

To Make the Cheesy Sauce:

1. In medium sauce pan melt the vegan butter over medium-high heat.
2. Once the butter is melted add in the flour and whisk to combine. Lower the heat to medium-low.
3. Add the non-dairy milk and nutritional yeast to whisk to combine. Add the rest of the ingredients and turn the heat to low.
4. You can add more non-dairy milk to get a thinner consistency or add more flour to thicken it. Remove from heat when ready to serve.
5. Once the roasted vegetables are done, slice the sweet potatoes in half and stuff with the broccoli. Top each sweet potato with the cream sauce.