Bright & beautiful oven-roasted sweet potato slices are topped with a flavoursome chimichurri-marinated butter bean & cucumber medley. Garnished with slivers of tangy pickled onion, crunchy croutons, and dollops of cashew nut cream cheese. Healthy yet hearty!
Oven-baked Sweet Potato & Chimichurri with pickled onions, croutons & fresh dill
Ingredients
- 500 g Sweet Potato (rinse & cut into 1.5cm
- rounds)
- 20 ml NOMU Provençal Rub
- 60 ml Pesto Princess Chimichurri Sauce
- 1 Baguette cut ½ into bite sized chunks
- 200 g Cucumber rinse & roughly dice
- 240 g Butter Beans drain & rinse
- 40 g Pickled Onions drain & roughly slice
- 40 ml Cashew Nut Cream Cheese
- 5 g Fresh Dill rinse, pick & roughly chop
- Oil cooking, olive or coconut
- Salt & Pepper
- Water
- Paper Towel
Instructions
- GOLDEN SWEET POTATO Preheat the oven to 200°C. Spread the sweet potato rounds on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
- PREP STEP Loosen the chimichurri with oil or water in 10ml increments until drizzling consistency.
- CRAZY CROUTONS Toss the bread chunks in a drizzle of olive oil and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
- GREEN MACHINE In a bowl, combine the diced cucumber, the drained butter beans, ½ the loosened chimichurri, and seasoning.
- PLATE IT UP Plate up the roast sweet potato slices. Top with the marinated beans & cucumber. Scatter over the pickled onion (to taste) and dollop over the cashew nut cream cheese. Drizzle over the remaining chimichurri sauce. Garnish with the croutons and the chopped dill. There you go, Chef!
- Chef's Tip: Air fryer method: Coat the sweet gotato rounds in oil, the NOMU rub, and seasoning. Air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
