Name: Broccoli Sweet Potato Casserole
Prep time: 5 min
Cook time: 23 min
Total time: 28 min
Ingredients: 2 medium sweet potatoes (27 oz, peeled and cubed); 2½ cups small broccoli florets (5 oz); ⅔ cup raw sunflower seeds (3 oz); ½ cup sun-dried tomatoes (2 oz); 2 cloves garlic; ½ lemon (juiced); 1 tsp basil; 1 tsp cumin; ⅔ tsp Himalayan salt; 2⅓ cups water

Broccoli Sweet Potato Casserole

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Venelina Dove M.D.

Print Recipe

Prep Time 5

Cook Time 23

Total Time 28

Servings 6

Ingredients

2 medium sweet potatoes 27 oz, peeled and cubed
2½ cups small broccoli florets 5 oz

For the sauce

⅔ cup raw sunflower seeds 3 oz
½ cup sun-dried tomatoes 2 oz
2 cloves garlic
½ lemon juiced
1 tsp basil
1 tsp cumin
⅔ tsp Himalayan salt
2⅓ cups 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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