Meanwhile, clean the vegetables in the water and cut the sweet potatoes lengthwise into two parts. Then, with a knife, draw some lines on the flesh of the sweet potatoes.
Then, put them ( use the baking paper) on the oven tray. Season them with a drizzle of olive oil, herbs and/or oregano, and salt & pepper.
In a saucepan with salty boiling water, cook the bulgur following the instructions for the cooking time marked on the package. Then, remove the water and set aside.
Next, cut the tomato into small cubes, crumble the broccoli and cut the garlic clove into thin slices.
Chop the parsley and crumble the feta. Put on the side.
In a frying pan, heat the olive oil over low heat, and then add the garlic for approx. 1 minute, until it gets golden brown.
Then add the broccoli and cook over low heat for about 7 minutes. Finally, add the tomato, miso and apple vinegar. Cook for 5 more minutes, mixing it well with a wooden spoon (if necessary, add some more olive oil).
The preparation of the yogurt sauce is very simple: In a small saucepan, heat all the ingredients (yogurt, tahini, lime juice, salt and pepper) over low heat and mix everything slowly.
When the sweet potatoes are ready, take them out from the oven and serve them on the plate.
To finish, add a few tablespoons of bulgur ( in the center of the sweet potato), and 2 large spoons of yogurt sauce. Then, add the vegetables and finish with a touch of feta, parsley, salt & pepper.