This amazing nutritarian recipe is oil-free and completely plant-based, so it’s super healthy, nutritious and filling! A fluffy roasted sweet potato topped with roasted seasoned chickpeas, mushrooms, spinach, red onion, then drizzled with a creamy cashew dressing.
- Roasted sweet potato – rich in vitamins + minerals and contains no fat
- Marinated mushrooms – anti-cancer food
- Seasoned roasted chickpeas – full of plant protein and a great source of iron
- Fresh spinach – full of nutrients and super healthy for you
- Red onion – contains anti-oxidants
- Cashews – high in iron and magnesium
- Miso paste – it’s made from fermented soybeans and good for your gut health
Step 1. Poke a few holes in the sweet potato and pop it in the oven for 30 minutes. If you don’t have much time then stick your sweet potato in the microwave for 5 minutes to speed up the cooking time.
Step 2. While your sweet potato is cooking, slice a few mushrooms and open a can of chickpeas and drain half of them. Once your chickpeas are drained, place them on a silicone baking sheet with the sliced mushrooms. Add seasoning of your choice to the chickpeas and mushrooms, I used 1 tsp paprika + 1 tsp liquid smoke.
If you’ve never used silicone baking sheets before then you are missing out! They are a great eco-friendly product to have in your kitchen because it saves you wasting foil and baking paper. Silicone baking sheets are even more useful if you’re oil-free because none of your food gets stuck to bottom, which is usually the most annoying part of cooking oil-free.
Step 3. Prepare your cashew dressing by adding 1/2 cup cashews, 1/2 cup water, 1 tsp garlic powder + 1 tsp miso paste to a blender. If you’re cutting out sodium completely, then you can omit the miso paste. The dressing will still taste good, just not as “salty”. I use the tiniest amount of miso paste every so often because fermented foods are good for your gut.
Step 4. After 30 minutes give or take, take your sweet potato out the oven and begin “fluffing it up” with a fork. Top with your chickpeas, mushrooms, red onion slices and spinach (I cooked my spinach for 30 seconds in a pan to make it easier to digest). Then drizzle the cashew dressing on top and you are ready to demolish this amazing filling recipe!