Ingredients:

  • 1 large sweet potato (approx. 450g / 1 lb), peeled and cubed
  • 2 cups broccoli florets (approx. 250g / 9oz)
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon smoked paprika (5 ml)
  • ½ teaspoon garlic powder (2.5 ml)
  • ½ teaspoon onion powder (2.5 ml)
  • Salt and black pepper to taste
  • 1 cup raw cashews (140g), soaked in hot water for at least 30 minutes
  • ½ cup water (120 ml)
  • 2 tablespoons lemon juice (30 ml)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1 clove garlic, minced
  • ½ teaspoon sea salt (2.5 ml)
  • ¼ teaspoon black pepper (1.25 ml)
  • 4 cups baby spinach (approx. 120g / 4oz)
  • Optional toppings: Red pepper flakes, fresh herbs (parsley, cilantro), avocado slices

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss sweet potatoes, broccoli, and chickpeas with olive oil, paprika, garlic powder, onion powder, salt, and pepper.
  3. Spread vegetables in a single layer on the baking sheet. Roast for 25-30 minutes, or until tender and slightly browned, flipping halfway through.
  4. Drain soaked cashews. Combine cashews, water, lemon juice, apple cider vinegar, garlic, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Add more water if needed to reach desired consistency.
  5. Divide spinach among four bowls. Top with roasted vegetables.
  6. Drizzle generously with cashew dressing.
  7. Top with red pepper flakes, fresh herbs, and avocado slices, if desired.