1. Set oven to 220ºC.
Soak cashew mix in 1/3 cup water and 1 1/2 tbsp vinegar. Set aside.

2. Slice sweet potato into 1cm rounds. Toss on lined oven tray with 1 tbsp oil, salt and pepper. Roast (on seperate trays if needed) for 20-25 minutes until golden.

3. Dice capsicum and tomatoes. Roughly chop coriander. Toss together and set aside.

4. Dice onion. Add to frypan over medium-high heat with 2 tbsp oil. Cook for 4-5 minutes. Add 1/2 tsp dried thyme, 1 tbsp paprika, 1 1/2 tbsp cumin, 1 tbsp oil and cook for 1 minute. Add drained beans, tomato paste and 1 cup water. Cook for 5 minutes. Season with salt and pepper.

5. Blend cashew mix together until smooth using a stick mixer or blender. Season with salt and pepper to taste.

6. Layer sweet potato evenly among plates. Top with beans, salsa and sour cream. Serve with mesclun leaves.

Notes:
We prefer to keep the skins on the sweet potato for added fibre and potassium.

Dress the mesclun leaves with a little vinegar and olive oil if preferred.

Cashews/ Nutritional yeast mix 1 packet (110g)
Sweet potatoes 1kg
Yellow capsicum 1
Tomatoes 2
Coriander 1 packet
Red onion 1/2
Adzuki beans 2 x 400g
Tomato paste 1/2 tub (70g)
Mesclun leaves 1 bag (200g)

From your pantry:
oil (for cooking), salt, pepper, red wine vinegar, smoked paprika, ground cumin, dried thyme