It’s exciting when the parents come on board for the foodie adventures and experiment new dishes to give Rate My Bistro inspiration. This bake is made with broccoli, sweet potato and parsnip.

Recipe (oil free, salt free):
Serves 2,
Broccoli head, broken into florets – 1
Parsnip, cut into chunks – 1/3
Sweet potato, cut into chunks – 1/4
Chickpea flour – 2tbsp
Almond milk – 225ml
Fresh thyme chopped – 2 sprigs
Fresh parsley chopped – 2tbsp
Fresh basil chopped – 1tbsp
Dried oregano – 1tsp
Garlic granules – 1 tsp and 1/2tsp
Nutritional yeast – 1tbsp

Oven temperature 180°C
Boil or steam the broccoli florets, sweet potato and parsnip for 5 minutes until cooked. Add the vegetables to a baking dish. Mix the chickpea flour with the milk. Into the chickpea liquid, stir in all of the dried and fresh herbs together with the nutritional yeast. Pour the herby mixture over the vegetables in the dish. Bake for 25 minutes.