Simple food doesn't have to be boring and this recipe is proof. Tender sweet potatoes are stuffed with oven-roasted broccoli and then topped with a creamy "cheese" sauce that you won't believe is dairy-free.

Roasted Sweet Potato and Broccoli With Cheesy Sauce [Vegan]

Serves

2

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Ingredients

For the Sweet Potatoes:

  • 2 sweet potatoes
  • 2 cups of broccoli florets
  • Olive oil
  • Salt and pepper

For the Cheesy Sauce:

  • 3 tablespoons vegan butter
  • 2 tablespoons all-purpose flour
  • 1 cup of non-dairy milk
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon miso paste
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh or dried parsley
  • 1/2 hot red pepper, finely chopped (optional)
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Preparation

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.
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Nutritional Information

Calories: 422 | Carbs: 51g | Fat: 18g | Protein: 9g | Sugar: 14g | Sodium: 486mg Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.