Sweet potatoes and broccoli are my ultimate comfort foods. With unending rain and snow here lately the hearty vegetables are warmly welcomed.
A staple in my weekly meal prep is hummus, it goes with nearly any vegetable I roast to bring with me during the week and adds a kick of plant-based protein and satiating fat from the tahini.
I made 3 meals out of this prep. Since I have to bring my lunch and dinner on the go most days during the week I like variety. Sure, it’s a little more time-consuming but being a varietal eater floats my boat.
Since regular potatoes fall into the category of nightshade vegetables, I always opt for sweet potatoes. Here I baked off 2 Japanese sweet potatoes, which are incredibly sweet and creamy, but any variety will work.
- 2 sweet potatoes (small-medium in size)
- 2 medium heads of broccoli
- 1/2 cup hummus
- 2 tablespoons tahini
- 1/2 a lemon, sliced
- 1 tablespoon nutritional yeast
- 1/4 cup chickpea breadcrumbs*
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- pinch of smoked paprika
Preheat oven to 400°F.
Wash sweet potatoes thoroughly, wrap in foil, place in oven for approximately 1 hour. This can vary depending on the size of the sweet potatoes, so give them a squeeze around the 40 minute mark to check if they’ve softened.
After putting sweet potatoes in the oven, prep the broccoli. Place florets on a baking tray, drizzle with olive oil, add lemon slices and salt. Cover tightly with foil and bake for 15 minutes.
After 15 minutes remove foil. Sprinkle broccoli with chickpea “breadcrumbs”, black pepper, and nutritional yeast. Roast for another 10 – 15 minutes.
Remove sweet potatoes from oven and crack open. Add hummus, tahini, and smoked paprika.
I think this meal is best hot, but it’s also stellar at room temperature if you’re bringing it on the go.
*the chickpea “breadcrumbs” I speak of are from Watusee Foods.