2 sweet potatoes
1 red onion
2 handfuls broccoli
2 large handfuls kale (or other leaves)
Handful toasted almond flakes
Handful fresh parsley, chopped
1 tin butterbeans
2 tsp white miso paste
1 tsp tahini paste
Juice of 1 lemon
Pre-heat the oven to 220 degrees Celcius. Cube the sweet potato and add it to a roasting tray with a little oil. Roast for 30 minutes in the oven, tossing half way through.
Meanwhile, add the butter beans, miso, tahini and lemon to a blender and begin to blend. Add water, 1 tbsp at a time, until you achieve a smooth hummus-like consistency.
Once the potatoes have had 30 minutes, peel and wedge the onion and trim the broccoli and add to the roasting tray, for a further 7-10 minutes, until the broccoli is cooked.
Toss the kale through the roasted veg with the almonds and parsley, and serve with the dip on the side.