Prepare sweet potatoes according to instructions.
Preheat oven to 392 F / 200 C.
Wash broccolini and pat it dry. Cut the stems a little bit if needed.
Place broccolini on a baking sheet lined with parchment paper. Drizzle a little olive oil, pinch of salt and pepper.
Bake in the oven for about 10 min.
Mix all coconut yogurt ingredients and let set.
Dry roast sunflower seeds in a dry pan for a few minutes tossing constantly so they won't burn.
In a bowl, combine toasted sunflower seeds with nutritional yeast and salt. You can also blend these into "parmesan".
Cook millet according to packet instructions (boil water in a saucepan, add veggie broth powder and dry millet). Cook covered in low - medium heat for about 20 min. Take off heat and let set for another 5 minutes covered.
Serve all food in a build-your-own buddha bowl style with fresh herbs.