Broccoli Sweet Potato Casserole
This Broccoli Sweet Potato Casserole is topped with a delicious savory sauce for a healthy filling meal or side dish. It is oil-free, vegan, easy to make and ready in less than 30 mins.
Ingredients
- 2 medium (770 g) sweet potatoes, 27 oz, peeled and cubed
- 2½ cups (140 g) small broccoli florets, 5 oz
For the sauce
- ⅔ cup (90 g) raw sunflower seeds, 3 oz
- ½ cup (50 g) sun-dried tomatoes, 2 oz
- 2 cloves garlic
- ½ lemon, juiced
- 1 tsp basil
- 1 tsp cumin
- ⅔ tsp Himalayan salt
- 2⅓ cups (560 ml) water
Instructions
- Preheat the oven to 350°F (180°C).
- Chop the sweet potatoes into small cubes. Place them in a pot, cover with water and bring to a boil. Reduce the heat and let simmer for about 8 mins. Once they are cooked, drain them well.
- Meanwhile, prepare the sauce. Put all ingredients for the sauce in a blender. Blend for several minutes until smooth.
- After that, place the cooked sweet potatoes in a casserole dish (mine measures 28 x 21cm/ 11" x 8"). Spread the broccoli florets on top and pour the sauce over them. You can spread the sauce easily with a spoon.
- Bake for 15 mins. Sprinkle some chopped green onions on top and enjoy!
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