This savory pie offers a concentrated dose of vitamins, minerals, fiber and protective plant compounds with relatively low calories. Sweet potatoes and broccoli are rich sources of beta-carotene, which is converted to vitamin A to support healthy vision and cell growth. Both sweet potatoes and broccoli supply fiber, which promotes digestion and gut health. Overall, the synergy between the sweet potatoes and broccoli makes this veggie pie a nutritious gluten-free meal that offers antioxidants, fiber, vitamins, and anti-inflammatory benefits.
Ingredients:
3 cups chopped broccoli florets
1 large sweet potato, peeled and diced
1/2 onion, diced
3 eggs
1/2 cup coconut milk
1/4 cup rice, quinoa or tapioca flour (possible to combine 2 different types of flour together)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh thyme, chopped
Instructions:
Preheat oven to 190°C. Grease a 9-inch pie dish with coconut oil.
Steam the broccoli and sweet potato until fork tender, about 10 minutes. Transfer to a food processor.
Add the onion, eggs, coconut milk, rice/tapioca flour, garlic powder, salt, pepper and thyme to the food processor. Puree until smooth.
Pour the mixture into the prepared pie dish. Bake for 40-45 minutes until set in the middle.
Allow pie to cool for at least 10 minutes before slicing and serving. Garnish with extra thyme if desired.
Store leftovers covered in the refrigerator for 2-3 days. Reheat slices in the microwave or oven.