Sweet Potato Salad with Roasted Chickpeas and Cashew Dressing

Preheat the oven to 195–200 °C. Line a baking tray (approx. 27x35 cm) with baking paper.

Peel the sweet potato, cut into larger cubes, and spread them on the baking tray. Drain the chickpeas and add them to the sweet potato. Sprinkle with ground paprika, cumin, oregano, salt, and pepper, then drizzle with 2 tablespoons of olive oil. Toss thoroughly, then roast in the oven for 25–30 minutes, until the sweet potato is tender.

While the vegetables are roasting, prepare the dressing: place the cashews, nutritional yeast, lemon zest and juice, Dijon mustard, almond milk, salt, and pepper into a tall container, and blend until completely smooth with an immersion blender.