Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
Creamy Cashew & Herb Sauce
- 1/2 cup coriander leaves
- 1/2 cup mint leaves
- 3/4 cup raw cashews, chopped
- 1/4 cup lemon juice
- 1 clove garlic, crushed
- 4 baby parsnips
- 300grams sweet potato
- 1 large beetroot
- 1/4 cup extra virgin olive oil
- 1/2 cup panko breadcrumbs
- 2tablespoons Sriracha chilli sauce (to serve)
- 300grams purple sweet potato
Nutrition per serving
2340kJ / 560Cal
2340 Kilojoules or 560 Calories
27% of daily energy intake*
Protein
12.9grams
Fat
29.8grams
Carbs
58.8grams
Sugars
21.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
To make the creamy cashew & herb sauce, place cashews in a medium heatproof bowl. Cover with boiling water and soak for 30 minutes.
Step 2 of 5
Meanwhile, preheat oven to 220°C and line 2 large baking trays with baking paper. Scrub vegetables, cut into long, 2cm-thick wedges and toss in a bowl with 2 tbs oil. Season well. Spread vegetables in a single layer on trays. Bake, turning halfway, for 35 minutes or until evenly roasted.
Step 3 of 5
Mix breadcrumbs with remaining oil. Sprinkle over vegetables and bake for a further 5 minutes or until crumbs are golden and crisp.
Step 4 of 5
Drain cashews and process in a small food processor with herbs, lemon juice, garlic and 1/2 cup cold water until smooth and bright green.
Step 5 of 5
Drizzle herb sauce and Sriracha over wedges, garnish with extra mint, and serve.
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