Sweet Potato Rounds with Vegan Ricotta and Toasted Walnuts – DelicioUS!
In recent years, sweet potatoes have experienced a real breakthrough. It’s no wonder why - the semi-sweet root vegetable is versatile and tastes heavenly
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Ingredients
- 2 tbsps North Carolina sweetpotatoes, cut into rounds
- 3 tbsps avocado oil (+ more to coat baking sheet)
- 1/8 tsp black pepper
- 1 tsp fine salt
- 170 g toasted walnut pieces
- 115 g pomegranate seeds (or dried cranberries)
- 2 tbsps fresh chives, chopped
- Drizzle of pure maple syrup
- Flaky sea salt and fresh ground pepper (optional, to garnish)
- 60 ml water
- 240 g raw, unsalted cashews
- 2 tbsps fresh lemon juice
- 1 tbsp apple cider vinegar
- 3/4 tsp salt
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