Sweet Potato and Chickpea Salad

Preheat the oven to 195–200 °C and prepare a baking tray (approximately 27 cm × 35 cm) lined with baking paper.

Peel the sweet potatoes, cut them into larger cubes, and spread them on the prepared tray. Drain the chickpeas and add them over the sweet potatoes. Sprinkle with sweet paprika, cumin, oregano, salt, and pepper, then pour the 2 tablespoons of olive oil. Mix everything well directly in the tray to evenly coat the vegetables. Place the tray in the oven and bake for 25–30 minutes at 195–200 °C.

Meanwhile, prepare the dressing: place the cashews, nutritional yeast, lemon zest and juice, Dijon mustard, and almond drink in a tall container. Use an immersion blender to blend everything until you get a smooth and creamy consistency. If the dressing is too thick, you can add a little more almond drink.