Easy Sweet Potatoes & Broccoli

Easy sweet potatoes and broccoli is a five-ingredient steamed side that leans on cottage cheese for creaminess without piling on butter or oil. The sweet potato goes in first because it needs longer cooking, then the broccoli joins for the back end so the florets stay bright green and just-tender.

The water is doing two jobs here, steaming the vegetables and leaving behind just enough liquid for the cottage cheese to melt into a loose, savory sauce when you toss everything together off the heat.

Sesame seeds finish the dish with a nutty crunch and a gentle toast aroma, especially if you warm them in a dry pan for a minute before sprinkling.

This is naturally gluten-free, diabetic-friendly, and works as a quick lunch on its own.

Kitchen Tips

• Dice the sweet potato small, half-inch cubes cook in roughly the same time as broccoli florets do once added.
• Keep the lid on while steaming, lifting it releases the steam you need to finish the potatoes.
• Toast the sesame seeds in a dry skillet for 60 seconds before adding for a much deeper flavor.
• Add the cottage cheese off the heat, direct boiling will curdle it into grainy bits.

Variations

• Stir in a handful of baby spinach with the broccoli for a third vegetable and a color contrast.
• Swap cottage cheese for low-fat ricotta for an even creamier finish.
• Add a pinch of red pepper flakes and a squeeze of lemon for a brighter, warmer profile.