| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Serves | 3 |
| Cuisine | Other |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 980 |
| Fat | 34g |
| Saturates | 5g |
| Protein | 35g |
| Carbs | 143g |
| Sugars | 19g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper and set aside.
Place the cashews in warm water for 15 minutes.
Chop the cauliflower into florets. Dice the potatoes. Drain and rinse the chickpeas. Toss the cauliflower, sweet potato and chickpeas with 2 tbsp olive oil, cumin, smoked paprika, salt and pepper. Spread evenly on the baking tray. Roast for 20–25 minutes, tossing halfway through, until golden and crisp at the edges.
Meanwhile, make the cashew cream. Drain the liquid from the cashews and add them to a blender with the garlic, lemon juice, water, parsley, coriander, 1 tbsp olive oil and salt. Blitz until smooth and creamy, adding a splash of water if needed to loosen.
When ready to serve, spoon the couscous into bowls, top with the roasted vegetables and chickpeas. Finish with a generous dollop of herby cashew cream, sprouts and microgreens.
