|avocado and cashew nut cream|
|1/2 cup||cashew nuts — raw|
|1/2 cup||coconut cream|
|lemon — halved, zest and juice|
|a handful of fresh mint, parsley and coriander leaves|
|sea salt and freshly ground black pepper|
|roast butternut and sweet potatoes|
|2||baby butternuts — skin on and cut lengthways into 8 wedges|
|2-3||sweet potatoes — scrubbed and sliced|
|1/2 tsp||of each, dried oregano, paprika and mixed spice|
|for the harvest board|
|rocket — wild|
|1 1/2 cup||quinoa — cooked|
|1 cup||black-eyed beans|
|pumpkin seeds — toasted|
|avocado — slices|
To make the avocado cream, place all the ingredients in a blender and whizz until super smooth.
Adjust seasoning and chill while you prepare the vegetables.
Preheat the oven to 200º C.
Line and grease a large roasting tray with foil.
Place the butternut wedges and sweet potatoes on the tray.
Drizzle with olive oil and season with salt, pepper and spices.
Roast for 45 minutes.
To assemble the Buddha board, arrange all the pulses, grains, roast vegetables and fresh veggies on the board.
Squeeze over some fresh lemon juice.
Season with sea salt and cracked black pepper.
Fill several hand bowls with the avo cream and serve with extra lemon cheeks on the side.
Lemon cheeks, to serve.
Recipe by Bibbyskitchen@36.