1. Prepare the Cashew Crème:
Soak cashews in 150 ml water for at least 2 hours or overnight. Then blend cashews with the soaking water, juice of one lemon, and a pinch of salt until creamy. Set aside.
2. Roast the Sweet Potatoes:
Preheat oven to 200°C (390°F) top and bottom heat. Wash sweet potatoes thoroughly, cut in half lengthwise, brush with olive oil, and sprinkle with salt. Place on a baking tray and roast for about 35–40 minutes until tender and lightly caramelized.
3. Steam the Broccoli:
Cut broccoli into florets and steam over water vapor or boil briefly in salted water for about 5 minutes until tender-crisp. Keep warm.
4. Make the Chili:
Finely chop onion, garlic, and chili. Sauté in a large pot with some oil. Add cayenne pepper, chili flakes, salt, pepper, and paprika powder and briefly roast the spices.
5. Add Vegetables and Beans:
Dice the red bell pepper and add it along with the passata, kidney beans, corn, chickpeas, and black or brown beans to the pot. Stir well, bring to a boil, and simmer over medium heat for 15–20 minutes. Add a little water if needed and adjust seasoning.
6. Serve and Enjoy:
Plate the roasted sweet potato halves, fill or top with chili, add steamed broccoli on the side, and finish with a dollop of cashew crème fraîche. Optionally garnish with fresh coriander or spring onions.
Nutritional Information (per serving, approx.)
- Calories: 520 kcal
- Fat: 12 g
- Carbohydrates: 75 g
- Protein: 20 g
- Fiber: 16 g
- Sugar: 14 g
- Salt: 1.1 g
