Hasselback Sweet Potatoes with Mild Coffee Chickpeas and Warm Garlic Cauliflower Cream
An original dairy-free recipe featuring hasselback sweet potatoes, spiced chickpeas with a subtle coffee note, roasted red onion, and a silky garlic cauliflower cream. A finishing touch of parsley, lemon, and pumpkin seeds adds freshness and texture.
Ingredients
- 4 approx. 900 g medium sweet potatoes (lavadas and secadas)
- 400 g cooked chickpeas (escurridos and dry)
- 500 g cauliflower (en floretes)
- 180 g red onion (cut in wedges finos)
- 5 cloves garlic cloves (4 for the cream and 1 chopped for terminar)
- 60 ml olive oil (divided)
- 180 ml unsweetened oat milk (for the cream)
- 1 unit lemon (2 tbsp de jugo)
- 2 g finely ground coffee (uso culinario, cantidad small)
- 4 g smoked paprika
- 3 g ground cumin
- 15 ml maple syrup
- 15 g fresh parsley (chopped)
- 30 g pumpkin seeds (tostadas)
- 8 g salt (or to taste)
- 2 g black pepper (or to taste)
- 120 ml water (for ajustar the cream si hace falta)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. Place the sweet potatoes on a cutting board and make thin hasselback cuts without slicing all the way through. Set them on a baking tray, brush with 30 ml (2 tbsp) olive oil, and season with 3 g (1/2 tsp) salt and a pinch of black pepper.
- 2
2. Add the red onion around the sweet potatoes. Roast for 20 minutes at 220 °C / 425 °F.
- 3
3. Meanwhile, mix the chickpeas with 15 ml (1 tbsp) olive oil, ground coffee, smoked paprika, ground cumin, maple syrup, 2 g (1/2 tsp) salt, and black pepper. Toss well to coat.
- 4
4. On another tray or in an open area of the same tray, toss the cauliflower with 15 ml (1 tbsp) olive oil, 4 garlic cloves, 2 g (1/2 tsp) salt, and a little black pepper.
- 5
5. Remove the tray from the oven. Carefully fan the sweet potato slices open slightly. Add the seasoned chickpeas and the cauliflower around the sweet potatoes and onion. Roast everything together for 20 to 25 minutes more at 220 °C / 425 °F, until the sweet potatoes are tender, the cauliflower is golden, and the chickpeas are lightly crisp.
- 6
6. Transfer the roasted cauliflower and the 4 roasted garlic cloves to a blender or food processor. Add the oat milk, 15 ml (1 tbsp) lemon juice, zest of half the lemon, 1 g (1/4 tsp) salt, and 60 ml (1/4 cup) water. Blend until smooth and creamy. Add a little more water if needed to adjust the texture.
- 7
7. Finely chop the remaining garlic clove and mix it with the parsley, toasted pumpkin seeds, 15 ml (1 tbsp) lemon juice, the remaining lemon zest, and 1 teaspoon of oil from the tray if you want extra flavor.
- 8
8. To serve, spread a layer of warm cauliflower cream on each plate. Set a hasselback sweet potato on top, then add roasted onion and the mild coffee chickpeas. Finish with the parsley, garlic, and pumpkin seed mixture. Adjust with salt and black pepper to taste.
- 9
9. Serve right away while the cream is still warm and the sweet potatoes are hot.
Chef tips
To avoid cutting all the way through the sweet potatoes, place them between two chopsticks or spoon handles. The coffee should stay subtle: it adds depth, not a dominant flavor.
Substitutions
You can replace the oat milk with unsweetened almond milk if tree nuts are not a concern. Parsley can be swapped for cilantro, and pumpkin seeds for sunflower seeds.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign inRelated recipes
Roasted Cabbage Wedges with Rosemary White Beans, Soft Polenta, and Warm Apple Mustard Vinaigrette
60 min
Roasted Cabbage Wedges with Lemon Quinoa, Spiced Chickpeas, and Roasted Garlic Tahini Cream
60 min
Warm Green Bean and Baby Potato Tray with Citrusy Tofu, Capers Vinaigrette, and Toasted Almonds
55 min
Roasted spaghetti squash with tomato lentil stew, olives, and crunchy almond topping
65 min
Hasselback Sweet Potatoes with Rosemary White Beans, Balsamic Mushrooms and Green Tahini Sauce
75 min
Roasted Cabbage with Lemony Cannellini Bean Cream, Spiced Pears, and Savory Pepita Granola
55 min