Sweet Potato Cauliflower Carbonara with Crispy Chickpeas
Prep time: 
Cook time: 
Total time: 
Serves: 2
Crispy Chickpeas
  • 400g or 1 can cooked chickpeas, drained and rinsed
  • 1 teaspoon smoked papria
  • 1 teaspoon sweet paprika
  • 1 teaspoon Italian herbs
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon sea salt
  • Drizzle of coconut oil, for baking
Cauliflower Sauce
  • 1 large cauliflower (about 4 cups of chopped florets)
  • 2 tablespoons butter OR 2 tablespoons tahini plus 1 heaped tablespoon nutritional yeast (for vegan option)
  • 2 cloves garlic
  • 1 cup broth or unsweetened almond milk
  • Salt & pepper, to taste
Sweet Potato Noodles
  • 2 large sweet potatoes, spiralized
  • Fresh parsley, to serve
  • Coconut oil, for cooking
For the Chickpeas
  1. Preheat your oven to 175ºC/350ºF. Toss your chickpeas with the spices, italian herbs, salt & pepper in a baking tray and bake for 25-30 minutes, shaking once halfway through. They should be crispy but not overly dry.
For the Cauliflower Sauce
  1. Wash and chop your cauliflower into florets. Steam the florets for 10 minutes, until soft and tender, then transfer to a blender and add remaining ingredients. Blend until smooth and creamy, adding more liquid if necessary.
To Assemble
  1. In a large skillet heat up your coconut oil over low-medium heat. Cook your sweet potato noodles, tossing often, for 5 minutes. Add the cauliflower sauce, toss together, reduce the heat to low and let simmer for 5-10 minutes, tossing regularly. Serve hot with the crispy chickpeas, some fresh parsley, pomegranate seeds, and some freshly ground black pepper.
VEGAN - use the tahini instead of the butter
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/sweet-potato-cauliflower-carbonara-crispy-chickpeas