Buy all ingredients right below the recipe
INGREDIENTS
- 400 g raw sweet potatoes
- 200 g canned chickpeas
- 1 tablespoon ground sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 80 g fresh baby spinach
DRESSING INGREDIENTS
- 100 g cashew nuts
- 1 tablespoon nutritional yeast flakes
- Zest from ½ a large lemon (finely grated) + juice from ½ a large lemon
- 1 tablespoon Dijon mustard
- 100 ml almond milk (can be replaced with semi-skimmed cow's milk)
- Salt
- Pepper
YOU WILL ALSO NEED
- Baking paper
METHOD
- 1First, preheat your oven to 195–200 °C and prepare a baking sheet (27 cm × 35 cm), lining it with baking paper.
- 2Peel the sweet potatoes, cut them into larger cubes, and spread them on the lined baking sheet. Drain the chickpeas and add them to the sweet potatoes. Then add ground paprika, cumin, oregano, 2 tablespoons of olive oil, salt, and pepper to the sweet potatoes and chickpeas, and mix. Place the baking sheet in the oven and bake for 25–30 minutes at 195–200 °C.
- 3Meanwhile, prepare the dressing: Place all listed ingredients into a tall blending container and blend them until smooth using an immersion blender.
- 4Once the sweet potatoes and chickpeas are baked, remove the baking sheet from the oven. Then rinse the baby spinach under cold running water and place it in a large bowl, where you will mix it with the roasted sweet potatoes and chickpeas. Pour the prepared dressing over the resulting mixture, stir, divide into 4 plates, and serve.
Jíme zdravě
Learn to eat without guilt.
Recipes that are varied and nutritionally balanced.
Jíme zdravě will show you original tips on how to
cook quickly and healthily.
The author of the photograph is Marie Bartošová