Serves 4
Ingredients
½ cup rock salt (optional)
4 medium sweet potatoes
¼ cup extra virgin olive oil
8 fresh medjool dates, pitted and sliced
½ tsp each of coriander, cumin and nigella seeds
¼ tsp crushed chili flakes and dried parsley
100g small sweet potato leaves (or spinach leaves)
Cashew hummus ingredients
1 cup cashews, soaked in warm water for 2 hours
1 tbsp tahini
1 small clove garlic
1 tsp nutritional yeast
¼ cup extra virgin olive oil
¼ cup lemon juice
Method
- Preheat oven to 200°C (180 °C fan forced). Scatter salt on a large tray (if using). Place sweet potatoes on the salt and roast for 45 minutes, or until tender when inserted with a skewer.
- Meanwhile, to make the cashew hummus, drain the cashews, place in a blender with tahini, garlic and nutritional yeast and blend until smooth. With the blender on, gradually add the oil. Add lemon juice, to season. Refrigerate until ready to serve.
- Heat oil a medium non-stick frying pan over medium heat. Add the dates and cook for 2-3 minutes, turning, or until golden. Add the spices, chilli and parsley and take off the heat.
- Divide the cashew hummus between plates. Halve the sweet potato, top with dates and serve with sweet potato leaves.
For gluten-free or vegan recipes, always check ingredients on packaging carefully to ensure any product you use is entirely gluten-free/vegan.
