Roasted beetroot and sweet potato with Indian nut-avocado cream base

Roast vegetables on a bed of avocado cream

Did you know that sweet potatoes are an incredibly nutrient-dense fruit, rich in antioxidants as well as vitamins C, E and D and minerals such as manganese and iron? Beetroot is not inferior to sweet potato! However, in addition to their rich nutritional profile, both fruits also taste wonderful, suitable for steaming, baking and roasting. In this recipe, beetroot and sweet potato play the role of roast vegetables. When roasted, they both bring out a special delicious taste, which goes well with the mild-flavoured avocado cream! Try it for yourself!

Quantity: for two
Preparation time: 60 minutes
Severity: light
To prepare you need:

For vegetables:

• 350 g raw beetroot (cut into large cubes)
• 480 g raw sweet potatoes (cut into large cubes)
• 1 tbsp olive oil (optional)
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• ½ teaspoon dried rosemary

For the cream:

• ½ ripe avocado
• 1 teaspoon of honey or maple syrup
• ¼ teaspoon sea salt
• small handful of fresh basil
• 100 g Indian nuts
• ½ freshly squeezed lemon juice
• 100 ml of water

How to prepare roast vegetables and avocado cream?

Wash, peel and chop the beetroot and sweet potato. Transfer to a larger bowl. Add olive oil (if using), sea salt, pepper and rosemary. Mix and place on a baking tray covered with baking paper. Roast the vegetables at 180-200 degrees for 35-40 minutes until the beetroot and sweet potato are soft.

Until then, prepare the cream. For this, in a blender or food processor, place the Indian nuts, ½ avocado, sea salt, maple syrup, basil, lemon juice and water. Press until smooth.

To serve, place the avocado cream on a plate and top with the roasted vegetables. Enjoy immediately!