Crispy Sweet Potato Salad with Creamy Cashew Dressing
Description
This dish can take quite long to prepare, but the great thing is you can keep all the different elements separate and use in other dishes or even on their own!
2 Servings
50 Minutes
5 Favourites
Ingredients
Sweet Potato:
- 1 large sweet potato
- 2 tablespoons flour
- tablespoon olive oil
- teaspoon chilli flakes
Chickpeas:
- 1 can chickpeas
- 1 teaspoon paprika
Creamy Cashew Dressing:
- handful raw cashew nuts
- juice from 1/2 lemon
- 1.5 tablespoons vegan mayo
- 1 garlic clove
- tablespoon chopped coriander
- tablespoon oliver oil
Fresh Salad:
- handful baby spinach (finely chopped)
- 2 small radishes (finely sliced)
- 1/2 apple (finely sliced)
- 3 baby tomatoes (finely sliced)
Method
Sweet Potato:
- 1Slice sweet potato into thin slices and soak in cold water for an hour, then pat dry with a towel and place in a mixing bowl.
- 2Mix sweet potato with chilli flakes, flour and olive oil.
- 3Place on a baking tray and bake for 30 minutes on 200 degrees, turning over halfway through.
Chickpeas:
- 1Drain can of chickpeas and place on a baking tray.
- 2Sprinkle with paprika and olive oil and bake for 30 minutes in the oven along with the sweet potato
Creamy Cashew Dressing:
- 1In a blender - combine cashew nuts, lemon, garlic, coriander, olive oil, mayo, 50mls of water, and a pinch of salt.
- 2Blend until well-combined.
Fresh Salad:
- 1Combine baby spinach, radishes, apple, and tomatoes in a salad bowl.
- 2Add sweet potato, chickpeas & dressing to the salad and viola!
