Quick vegan spread made with sweet potatoes, sunflower seeds and rosemary. Perfect on bread, or slightly diluted as a dressing for salads and Buddha Bowls. Oil-free and gluten-free.
FOR THE SWEET POTATO AND CARROTS, provide a small pot, pour in water, add sweet potatoes, carrots and salt. Stir briefly and bring to a boil. Cook for 10 minutes with the lid closed until the carrots are soft. They should not be completely cooked through, but still have a little bite.
200 g Sweet potato, 100 g Carrots, 1000 ml Water, ½ tbspn Salt
COLLECT BOILING WATER and save. The water is full of nutrients and flavor and we need it later for refining. The rest can be stored in an airtight container in the refrigerator and used for soup, sauces, etc. to dilute and refine.
FOR THE SPREAD Place sweet potatoes, carrots, sunflower seeds, tomato paste, onion powder, garlic granules, apple cider vinegar, maple syrup, salt, lemon juice, turmeric, rosemary, oregano, black pepper, and parsley in a blender (please do not use a high-powered blender, it will need more liquid, except for models with a pestle). I use my MagiMix with an S-shaped knife for this.
200 g Sweet potato, 100 g Carrots, 50 g Sunflower seeds, 35 g Tomato paste, 2 tbspn Onion powder, 1 tbspn Garlic granules, 1 tbspn Apple cider vinegar, 1 tbspn maple syrup, 1 tbspn Salt, 1 tbspn Lemon juice, 1 tbspn Turmeric, 1 tbspn Rosemary, ½ tbspn Oregano, ½ tbspn black pepper, ½ tbspn parsley
Blend until the desired consistency is reached. Keep scraping down the sides with a silicone scraper to make sure everything is worked evenly. Set aside.
Place in a bowl, garnish with fresh rosemary and sunflower seeds and enjoy.
Sourdough bread, Various vegetables, Black sesame, Fresh basil leaf
Store remaining spread in an airtight container in the refrigerator for up to 5 days.