Ingredients
- Cashews 100g raw
- Cauliflower 1 head
- Purple sweet potatoes 2
- Organic Spinneysfood Chickpeas 1 x 400g tin
- Spinneysfood Mediterranean Extra Virgin Olive Oil 3 tbsp
- Spinneysfood Ground Cumin ½ tsp
- Spinneysfood Smoked Paprika ½ tsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Garlic 1 clove
- Lemon 1
- Spinneysfood Bottled Drinking Water 3 tbsp
- Spinneysfood Fresh Parsley A handful
- Spinneysfood Fresh Coriander A handful
- Couscous To serve
- Spinneysfood Alfalfa Sprouts 100g
- Spinneysfood Microgreens 20g
Nutrition (Per serving)
- 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."
Roasted cauliflower, purple sweet potato and chickpea bowl with herby cashew cream
Other 10 Mins Prep · 25 Mins Cook
- Preheat 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.