Crispy Smashed Broccoli

My favorite way to enjoy broccoli is roasted and topped with a crunchy nutritional yeast-sunflower crumb. Easy, delicious and completely plant-based -- perfect as an appetizer, snack or salad topping.

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Course: Appetizer, Side Dish, Snack

Cuisine: American

Keyword: High Calorie, Low Carb, Low Oxalate, Low Phosphorus, Low Sodium

Diet Type: CKD, Dialysis, PKD, VLPD

Servings:

Calories: 124kcal

Author: Clarissa S. Paimanta, RD

Ingredients

2 cups broccoli florets
1 tbsp avocado oil
1 pinch of salt
1 pinch of pepper
1 tbsp sunflower seeds
1/2 tsp nutritional yeast
1/16 tsp garlic powder

Instructions

Preheat oven to 425 F.
Line a baking sheet with parchment paper. Add broccoli florets onto the parchment lined baking sheet. Drizzle olive oil and season with a pinch of salt and pepper. Toss to coat evenly then place the baking sheet in the oven to roast for 12 minutes.
While waiting, add sunflower seeds, nutritional yeast, and garlic powder into a small food processor and pulse until you get a coarse breadcrumb consistency. Alternatively, you can finely chop the sunflower seeds and mix with the nutritional yeast and garlic powder in a bowl.
Once the 12 minutes of roasting is up, remove the baking sheet onto a work surface. Using the back of a heat-proof cup, gently smash the broccoli until they are flattened. Then sprinkle the sunflower-nutritional yeast mixture onto each broccoli.
Place back in the oven and roast for another 4-6 minutes or until the sunflower-nutritional yeast mixture is crispy and light golden brown in color. Remove from the oven and let cool slightly before enjoying.

Nutrition

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