Spiced potato with maple cashews and avocado dressing

Featuring crisp, spiced sweet potatoes, maple and soy glazed cashews and a creamy avocado pesto, this plant-based dish can be served as a side-dish or main course. Leftovers are great eaten cold, too!

Credit: Jiwon Kim

• serves

  4

• prep

  20 minutes

• cook

  25 minutes

• difficulty

  Easy

Stream free On Demand

Perfect Potatoes

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 4 medium potatoes, cut into 2 cm cubes
• 1 sweet potato, cut into 2 cm cubes
• 2 tbsp olive oil
• 1 tbsp Indian curry powder
• 1 tsp ground black pepper
• 1 tsp sea salt flakes
• 100 g baby spinach or rocket leaves, to serve

For the cashews

• 2 cup raw cashews
• A pinch dried chilli flakes
• 2 tbsp soy sauce
• 2 tbsp maple syrup
• 1 tbsp coconut oil

For the pesto

• 1 avocado, diced
• 2 tbsp tahini paste
• ½ cup dill leaves
• 1 tbsp olive oil
• 1 tsp salt
• 1 garlic clove
• 2 tbsp lemon juice
• 1½ cups water

Instructions

1. Preheat the oven to 200˚C. Place the potatoes onto a large baking dish and drizzle with the olive oil. Sprinkle with the Indian curry powder, black pepper and sea salt flakes and toss well to combine. Roast for 15 minutes, or until browned and tender. Allow to cool at room temperature, until ready to serve.
   
2. While potatoes are roasting, melt the coconut oil over low heat in a large frying pan. Add the cashews and toast for 2-3 minutes, tossing occasionally. Once the nuts begin to brown, add the remaining ingredients for the cashews. Cook for a further 2 minutes, then remove from the heat and allow to cool. Break apart before serving.
   
3. To make the avocado pesto, combine the ingredients in a medium bowl and use a stick blender to whiz until smooth and creamy. Add a splash of water for a more pourable consistency.
   
4. To serve, in a large mixing bowl combine the cooled roasted potatoes, cashew nuts and salad greens and toss lightly to combine. Transfer to a large serving platter, pour over the avocado pesto and serve.
   

Photography by Jiwon Kim.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Perfect Potatoes

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G