Today the Sproglet asked for spaghetti… and I didn’t feel like it. Bad mummy!
I went in the kitchen and looked at my veggies.
I had some sweet potatoes so I thought they’d be nice spiralised.
I had seen a recipe for Cashew cream which was said to go nicely with it.
I felt it needed some bite to it so I decided to roast some chickpeas as well.
To Serve 3:
- 3 small sweet potatoes
- ½ red pepper
- 1 can of chickpeas
- Some frozen spinach (I used the one that comes in nuggets, I used about 6 of them)
- 2 cloves of garlic, crushed
- Chipotle flavoured oil (or another flavour to your liking)
- 1 cup of cashew nuts
- Some water
Put the cashews in a bowl and cover with water.
Leave to soak for a couple of hours.
Then the chickpeas.
Drain the can and rinse (I used my Tefal Actifry to roast them but you can do the same by popping them on a roasting tray).
I put a tablespoon of chipotle flavoured oil in the fryer and added the chickpeas and put it on for 20 minutes.
I added the crushed garlic at the last 5 minutes so it doesn’t burn but just adds flavour.
Then peel the potatoes and spiralise them.
Add some coconut or olive oil to a pan and add the potato, peppers and spinach.
Gently stir around till cooked (it doesn’t take long!)
Now drain the cashews and just cover with water again and blitz them in a blender.
This will give a lovely creamy sauce to go over the potatoes.
Serve potato spirals in bowls and pour the cashew cream over the top.
Season to taste.