Crispy Potato Broccoli Bowl | Cookies and Salt

Ingredients

• 600 g potatoes, cubed
• 500 g broccoli, cut into small bouquets
• 460 g white beans, drained and rinsed
• 1 yellow onion, roughly chopped
• 1 tbsp neutral oil
• 0.5 tbsp dried oregano
• 0.5 tbsp dried basil
• salt and pepper to taste
• 0.5 cups tahini
• 1 tbsp syrup
• 1 tbsp lemon juice
• 2 garlic cloves, minced
• 1 cups plant based yoghurt
• 20 g fresh parsley, finely chopped
• salt to taste