Stuffed sweet potatoes with mild curried quinoa, roasted cauliflower, lemon cashew cream, and fresh pomegranate

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Prick the sweet potatoes several times with a fork, place them on a baking tray, and roast for 35 to 45 minutes, until very tender in the center.

2. 2

   While the sweet potatoes roast, toss the cauliflower and chickpeas with 2 tablespoons olive oil, mild curry powder, cumin, smoked paprika, cinnamon, 1 teaspoon salt, and black pepper. Spread on another tray and roast at 220 °C / 425 °F for 25 minutes, stirring halfway through, until the cauliflower is golden.

3. 3

   Place the quinoa and water in a saucepan with a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let rest for 5 minutes; then fluff with a fork.

4. 4

   Heat the remaining tablespoon of olive oil in a skillet over medium heat. Add 1 minced garlic clove and cook for 30 seconds. Stir in the cooked quinoa and half of the chopped parsley, cook for 1 to 2 minutes, and remove from the heat.

5. 5

   For the cream, add the soaked cashews, plant milk, lemon juice and zest, 1 garlic clove, 1/4 teaspoon salt, and 2 to 3 tablespoons water if needed to a blender. Blend until completely smooth and silky.

6. 6

   Split the roasted sweet potatoes lengthwise without cutting all the way through. Lightly mash the flesh with a fork and divide the sautéed quinoa among them.

7. 7

   Top each sweet potato with the roasted cauliflower and chickpea mixture. Spoon over the lemon cashew cream.

8. 8

   Finish with the remaining parsley, pomegranate arils, and toasted pumpkin seeds. Serve hot or warm.

9. 9

   For a more golden finish, return the stuffed sweet potatoes to the oven for 5 minutes at 200 °C / 400 °F before adding the pomegranate and parsley.