Bright & beautiful oven-roasted sweet potato slices are topped with a flavoursome chimichurri-marinated butter bean & cucumber medley. Garnished with slivers of tangy pickled onion, crunchy croutons, and dollops of cashew nut cream cheese. Healthy yet hearty!
Oven-baked Sweet Potato & Chimichurri
Oven-baked Sweet Potato & Chimichurri
with pickled onions, croutons & fresh dill
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Baguette
- Butter Beans
- Cashew Nut Cream Cheese
- Cucumber
- Fresh Dill
- NOMU Provençal Rub
- Pesto Princess Chimichurri Sauce
- Pickled Onions
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
GOLDEN SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato rounds on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
PREP STEP
Loosen the chimichurri with olive oil or water in 10ml increments until drizzling consistency.
CRAZY CROUTONS
Toss the bread chunks in a drizzle of oil and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
GREEN MACHINE
In a bowl, combine the diced cucumber, the drained butter beans, ½ the loosened chimichurri, and seasoning.
PLATE IT UP
Plate up the roast sweet potato slices. Top with the marinated beans & cucumber. Scatter over the pickled onion (to taste) and dollop over the cashew nut cream cheese. Drizzle over the remaining chimichurri sauce. Garnish with the croutons and the chopped dill. There you go, Chef!
Sweet Potato - 250g
NOMU Provençal Rub - 10ml
Pesto Princess Chimichurri Sauce - 30ml
Baguette - 1
Cucumber - 100g
Butter Beans - 120g
Pickled Onions - 20g
Cashew Nut Cream Cheese - 20ml
Fresh Dill - 3g
GOLDEN SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato rounds on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
PREP STEP
Loosen the chimichurri with oil or water in 10ml increments until drizzling consistency.
CRAZY CROUTONS
Toss the bread chunks in a drizzle of olive oil and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 3-4 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
GREEN MACHINE
In a bowl, combine the diced cucumber, the drained butter beans, ½ the loosened chimichurri, and seasoning.
PLATE IT UP
Plate up the roast sweet potato slices. Top with the marinated beans & cucumber. Scatter over the pickled onion (to taste) and dollop over the cashew nut cream cheese. Drizzle over the remaining chimichurri sauce. Garnish with the croutons and the chopped dill. There you go, Chef!
Sweet Potato - 500g
NOMU Provençal Rub - 20ml
Pesto Princess Chimichurri Sauce - 60ml
Baguette - 1
Cucumber - 200g
Butter Beans - 240g
Pickled Onions - 40g
Cashew Nut Cream Cheese - 40ml
Fresh Dill - 5g
GOLDEN SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato rounds on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
PREP STEP
Loosen the chimichurri with oil or water in 10ml increments until drizzling consistency.
CRAZY CROUTONS
Toss the bread chunks in a drizzle of olive oil and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 4-5 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
GREEN MACHINE
In a bowl, combine the diced cucumber, the drained butter beans, ½ the loosened chimichurri, and seasoning.
PLATE IT UP
Plate up the roast sweet potato slices. Top with the marinated beans & cucumber. Scatter over the pickled onion (to taste) and dollop over the cashew nut cream cheese. Drizzle over the remaining chimichurri sauce. Garnish with the croutons and the chopped dill. There you go, Chef!
Sweet Potato - 750g
NOMU Provençal Rub - 30ml
Pesto Princess Chimichurri Sauce - 90ml
Baguette - 1
Cucumber - 300g
Butter Beans - 360g
Pickled Onions - 60g
Cashew Nut Cream Cheese - 60ml
Fresh Dill - 8g
GOLDEN SWEET POTATO
Preheat the oven to 200°C. Spread the sweet potato rounds on a roasting tray. Coat in oil, the NOMU rub, and seasoning. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
PREP STEP
Loosen the chimichurri with oil or water in 10ml increments until drizzling consistency.
CRAZY CROUTONS
Toss the bread chunks in a drizzle of olive oil and seasoning. Place a pan over medium heat. When hot, toast the bread until crispy, 4-5 minutes (shifting occasionally). Remove from the pan and drain on paper towel.
GREEN MACHINE
In a bowl, combine the diced cucumber, the drained butter beans, ½ the loosened chimichurri, and seasoning.
PLATE IT UP
Plate up the roast sweet potato slices. Top with the marinated beans & cucumber. Scatter over the pickled onion (to taste) and dollop over the cashew nut cream cheese. Drizzle over the remaining chimichurri sauce. Garnish with the croutons and the chopped dill. There you go, Chef!
Sweet Potato - 1kg
NOMU Provençal Rub - 40ml
Pesto Princess Chimichurri Sauce - 125ml
Baguette - 1
Cucumber - 400g
Butter Beans - 480g
Pickled Onions - 80g
Cashew Nut Cream Cheese - 80ml
Fresh Dill - 10g
Woolies Products in this dish
