Roasted Broccoli with Mashed Miso Sweet Potato
This dish pairs caramelized roasted broccoli with creamy mashed sweet potato infused with miso for depth and umami. It works beautifully as a vegetarian main or a hearty side dish — nourishing, colorful, and full of flavor.
⏱️ Time
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Ingredients
For the roasted broccoli:
1 medium broccoli head, cut into florets
2 tbsp olive oil
½ tsp garlic powder (or 1 minced clove)
Salt & black pepper, to taste
Optional: a squeeze of lemon juice after roasting
For the mashed miso sweet potato:
2 medium sweet potatoes (about 500g), peeled and cubed
1 tbsp white miso paste (or red for stronger flavor)
1 tbsp olive oil
2–3 tbsp plant-based milk (adjust for creaminess)
Salt & pepper, to taste
Optional toppings:
Toasted sesame seeds
Chopped scallions
Chili flakes (if you like spice)
Instructions
1. Roast the broccoli
Preheat oven to 200°C (400°F).
Toss broccoli florets with olive oil, garlic, salt, and pepper.
Spread on a baking sheet and roast 20–25 minutes, flipping halfway, until crisp and caramelized.
2. Cook the sweet potatoes
Meanwhile, place cubed sweet potatoes in a pot of salted water
Boil 12–15 minutes until tender. Drain well.
3. Mash with miso
While still warm, mash sweet potatoes with miso paste, olive oil (or butter), and plant milk.
Adjust seasoning with salt and pepper. Taste and balance — add more miso for stronger umami.
4. Assemble
Spread mashed miso sweet potato on plates.
Top with roasted broccoli.
Garnish with sesame seeds, scallions, or chili flakes if desired.
Notes & Tips
For a Mediterranean twist, replace miso with tahini + lemon juice in the mash.
Add crunch with toasted nuts (almonds or cashews).
Serve with a simple green salad or grain (like quinoa or farro) for a complete meal.
Nutrition information
Calories: ~280
Protein: 7g
Carbs: 41g
Fat: 10g
Fiber: 9g