Sweet potato, spinach & green bean salad with cashew dressing
This hearty vegan salad is incredibly versatile and can be made with whatever vegetables are in the fridge. Try the sauce over roasted roots or a mix of mediterranean vegetables, tossed through pasta or alongside a veggie barbecue.
VeganVegetarian
Serves2
CourseMain meal
Prepare15 mins
Cook12 mins
Total time27 mins
Ingredients
250g Essential Sweet Potatoes, scrubbed
100g Essential Round Beans, trimmed and halved
40g Essential Roasted & Salted Cashew Nuts
50g baby spinach
1/4 x 25g pack coriander, roughly chopped
1 tbsp mango chutney
1 Essential Lime, juice (about 1 tbsp)
50ml Oatly Creamy Oat single cream alternative
1 tbsp Essential Olive Oil
100g The Tofoo Co Naked Tofu Extra Firm
1 tsp Cooks' Ingredients Chaat Masala
Method
Halve the potatoes
lengthways and thinly slice.
Cook in boiling water for
3 minutes. Lift from the pan
with a slotted spoon, then
transfer to kitchen paper and
leave to drain. Add the beans
to the water, then boil for
2 minutes and drain. Chop
15g of the cashews. Scatter
the spinach and beans onto
serving plates.
Put the remaining cashews
in a small processor or
blender and add the
coriander, chutney, lime juice
and cream alternative. Blend
until completely smooth and
the consistency of double
cream. Add a dash of water
if too thick. Season.
Heat the oil in a frying
pan and fry the potatoes for
5 minutes, or until tender
and turning golden. Coarsely
crumble in the tofu, sprinkle
with the chaat masala and
cook gently, stirring for 2
minutes. Divide between
the plates, scatter with the
chopped nuts and spoon
over the dressing to serve.
Cook’s tip
Use up the rest of the cream alternative to make vegan sauces, drinks or desserts by freezing in an ice cube tray and adding to cooking when needed.
