Roasted Sweet Potato with Avocado Cashew Crema

Roasted Sweet Potato with Avocado Cashew Crema

Serves 2

Ingredients

For the roasted sweet potatoes:

• 1 large organic sweet potato, washed

• 1–2 tablespoons olive oil

• 1/2 teaspoon sea salt

• 1/4 teaspoon black pepper

For the avocado cashew crema

• 1/2 cup raw cashews, soaked in hot water for 15–20 minutes (or overnight)

• 1 ripe avocado

• Juice of 1 lime

• 1 garlic clove

• 2 tablespoons fresh cilantro

• 1/2 teaspoon onion powder

• 1/2 teaspoon sea salt (adjust to taste)

• 1–2 teaspoons hot sauce (to taste)

• 1/4–1/2 cup oat milk (depending on desired consistency)

For serving:

• 2–3 cups mixed greens (arugula, spinach, or spring mix)

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.

2. Prepare the sweet potatoes:
   Slice the sweet potato into 1/4-inch thick rounds. Add to a bowl and toss with olive oil, salt, and pepper until evenly coated.

3. Roast:
   Arrange the rounds in a single layer on the baking tray. Roast for 20–25 minutes, flipping halfway through, until tender and lightly caramelized.

4. Make the sauce:
   Drain the soaked cashews and add them to a blender along with the avocado, lime juice, garlic, cilantro, onion powder, salt, and hot sauce.
   Add oat milk gradually and blend until smooth and creamy. Adjust seasoning and thickness as desired.

5. Assemble:
   Divide the greens between two bowls. Drizzle generously with the creamy avocado cashew sauce.

6. Serve:
   Stack the roasted sweet potato rounds on top of the dressed greens. Add an extra drizzle of sauce and a sprinkle of cilantro if desired.

Notes & Tips

• For extra texture, top with toasted seeds or crushed nuts.

• Add protein like chickpeas or quinoa to make it more filling.

• The sauce keeps well in the fridge for up to 2 days.

There’s something so satisfying about a simple, nourishing bowl that feels both elevated and effortless—and this roasted sweet potato dish delivers exactly that. Caramelized rounds of sweet potato are roasted until tender with perfectly crisp edges, then layered over a fresh bed of greens for a beautiful balance of warmth and brightness.

What truly brings this dish to life is the creamy avocado cashew sauce. It’s rich, velvety, and packed with flavor from fresh lime juice, garlic, and cilantro, with just the right amount of heat from hot sauce. The combination is indulgent yet wholesome, making it a perfect plant-based meal for lunch or a light dinner.

This recipe is ideal for busy days when you want something healthy without sacrificing flavor. It’s also incredibly versatile—easy to dress up with added grains or protein, or keep simple and fresh as is. Whether you’re cooking for yourself or sharing, this dish is a reminder that vibrant, nourishing food can also be deeply comforting and delicious.