What you need:
- 4 sweet potatoes
- Pumpkin seeds for garnish
- Cilantro for garnish
- Pomegranate for garnish
- 100 g cherry tomatoes, sliced
- 2 tablespoons macadamia paste
For the sweet potatoes:
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 2 teaspoons paprika powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 fresh garlic gloves, smashed
For the pesto:
- 200g cashew nuts, soaked in water for at least 4 hours
- 3 tablespoons olive oil
- A handful fresh basil leafs
- A handful fresh mint
- 3 garlic gloves
- 50 ml water
- 1/2 lemon, juiced
- 1 tablespoon coconut aminos (optional)
- Sea salt
Directions:
Preheat the oven to 200 degree Celsius. Cut the sweet potatoes in thin slices and place them on a baking tray lined with parchment paper and add all the spices. For the pesto mix all the ingredients together in a blender.
