Spinach Sweet Potato Bowl with Fried Chicken Cauliflower and Caesar Dressing
Gang/Type: Main Dish
Ergibt/Yield: 2 Portions
For the Caesar dressing:
  • 50 g (1/3 cup) cashews
  • 1 tsp chia seeds
  • 1/2 tsp capers
  • 1 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • pepper
  • 120 ml (1/2 cup) non-dairy milk
  • 2 tbsp lemon juice
  • 1/2 tsp maple syrup
  • 2 dashes Worcester sauce
  • 1 tsp grainy Dijon mustard
For the fried chicken cauliflower:
  • 4 tbsp corn flour - alternative chickpea flour
  • 1 tbsp fried chicken seasoning
  • salt
  • pepper
  • 3 - 4 tbsp water
  • 3 hands full cauliflower florets
  • 1 tbsp oil
For the sweet potato:
  • 2 small sweet potatoes
  • 1 tbsp oil
  • salt
  • pepper
  • 3 hands full baby spinach
  • 1 small can chickpeas
  1. For the dressing grind the cashews and chia seeds in the Personal Blender. (Alternatively soak the cashews for 2 hours and make the dressing with an immersion blender.) Add the other ingredients except for the mustard and blend until smooth. Then stir in the mustard and season to taste with lemon juice and salt. Let steep in the fridge.
  2. Preheat the oven to 200° C (390° F) and line a baking tray with parchment paper. Combine the ingredients for the fried chicken cauliflower to a mushy paste, season well and toss the cauliflower in it until fully covered, pour on the baking tray and drizzle over some oil.
  3. Peel the sweet potatoes and cut in thick slices. Pour on the baking tray, drizzle over oil and season with salt and pepper. Bake in the oven for 25 minutes. Flip the sweet potato slices once after 15 minutes.
  4. Drain the chickpeas and rinse. Arrange the spinach in two bowls and pour over the oven veggies. Add the chickpeas and drizzle over the dressing.
Read more about my Personal Blender.
Recipe by Blueberry Vegan at https://www.blueberryvegan.com/de/spinat-suesskartoffel-bowl-mit-brathaehnchen-blumenkohl-kichererbsen-und-caesar-dressing/