Sweet Potato and Cashew Puree with Tuscan Kale and Crispy Chickpeas: A Nutritious and Delicious Meal
As the weather cools down, there’s nothing quite like a warm and comforting bowl of sweet potato and cashew puree to satisfy our taste buds and nourish our bodies. This autumnal dish is not only a treat for the taste buds, but it’s also packed with nutrients and is incredibly easy to make. In this article, we’ll explore the recipe and benefits of this tasty and nutritious meal.
The Recipe
To make this delicious and nutritious dish, you’ll need the following ingredients:
- 2 large sweet potatoes, peeled and chopped into 1-inch cubes
- 1 cup of cashews
- 2 cups of Tuscan kale, stems removed and chopped
- 1/4 cup of olive oil
- Salt and pepper to taste
- 1 can of chickpeas, drained and rinsed
- 1 tablespoon of lemon juice
Instructions:
- Preheat your oven to 400°F (200°C).
- Place the sweet potato cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 45 minutes, or until they’re tender and caramelized.
- While the sweet potatoes are roasting, blend the cashews in a food processor or blender until they’re smooth and creamy.
- In a large pan, heat the olive oil over medium heat. Add the chopped kale and cook until it’s wilted, stirring occasionally. Season with salt and pepper to taste.
- Once the sweet potatoes are done, let them cool slightly, then add them to the blender or food processor with the cashew puree, roasted kale, and lemon juice. Blend until smooth and creamy.
- For the crispy chickpeas, heat a non-stick skillet over medium-high heat. Add the chickpeas and cook for about 5-7 minutes, stirring frequently, until they’re crispy and golden brown.
- Serve the sweet potato and cashew puree hot, topped with crispy chickpeas and a sprinkle of Tuscan kale.
The Benefits
This dish is not only a treat for the taste buds, but it’s also packed with nutrients and health benefits. Here are some of the benefits of the ingredients used:
- Sweet potatoes are an excellent source of vitamin A, vitamin C, and fiber, making them a great source of energy and digestion.
- Cashews are rich in healthy fats, protein, and fiber, making them a great snack or addition to meals.
- Tuscan kale is a nutrient-dense green that’s rich in vitamins A, C, and K, as well as minerals like calcium and iron.
- Chickpeas are a great source of protein, fiber, and various minerals, making them a great addition to a balanced diet.
Tips and Variations
Here are some tips and variations to take this dish to the next level:
- Add some spice: If you like a little heat, add some red pepper flakes or a diced jalapeño to the sweet potato puree.
- Mix and match: Experiment with different types of nuts or seeds, such as almonds or pumpkin seeds, for a different flavor and texture.
- Add some crunch: Top the dish with some chopped nuts or seeds for added crunch and texture.
- Make it a meal: Serve the sweet potato puree with some whole grain bread or as a topping for a bowl of quinoa or brown rice.
In conclusion, this sweet potato and cashew puree with Tuscan kale and crispy chickpeas is a delicious and nutritious meal that’s perfect for a chilly autumn evening. With its rich flavors, creamy texture, and array of nutrients, it’s a dish that’s sure to become a new favorite. So go ahead, give it a try, and enjoy the warmth and comfort of a delicious homemade meal!
Sweet Potato and Cashew puree with Tuscan Kale and Crispy Chickpeas
[Full video of the recipe here](https://www.instagram.com/p/C8CJgmCNC92/?hl=it)
**Ingredients**
* 4 cups of raw cashews
* a teaspoon of rosemary
* 4-5 small sweet potatoes (or 3 large ones)
* 3 teaspoon of smoked paprika
* a can of chickpeas
* 10-15 leaves of Tuscan Kale (Regular Kale works just fine too)
* salt and pepper to your liking
**Directions**
1. In a pot with salted boiling water, boil the cashews and the rosemary until they’re soft.
2. Cut the sweet potatoes in small pieces and them steam them until cooked through.
3. Let the cashews cool a little bit and them blend them along with 3 tablespoon of the cooking water (you can blend the rosemary too)
4. In a pan with very hot olive oil cook the chickpeas until crispy. When they’re almost done, add the smoked paprika (so it won’t burn and taste bitter).
5. In the same pan, add some more olive oil and cook the tuscan kale until it has some char (you have to add salt immediately here to make it crispy)
6. Serve the puree making a little well in the center where you are going to put the chickpeas and kale.
**Note**: Ingredients are for 2 servings.
That sounds really good! I’m gonna have to try this one.
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I will try this out, it looks like a great snack.
It looks great!
I will try this
I’m I the only one that sees a swastika?