Instructions

Follow the steps and taste along the way.

1. Prepare the sweet potato

   Preheat the oven to 220 °C. Wash the sweet potato and cut it into slices about 1 cm thick. Arrange the slices on a baking sheet lined with parchment paper, drizzle with 20 ml olive oil, and sprinkle with 1 g cumin, 2 g salt, and the black pepper.

   

2. Roast the sweet potato

   Bake for 25 to 30 minutes, turning the slices after 15 minutes. They should be tender in the center and lightly browned around the edges; don't let them dry out.

   

3. Toast the seeds

   While the sweet potato is roasting, add the sunflower seeds to a dry pan. Toast over medium heat for 2 to 3 minutes, stirring often, until fragrant and golden in places. Remove from the heat.

   

4. Blend the bean cream

   Add the drained beans, remaining 10 ml olive oil, 1 g cumin, peeled garlic, water, and the juice of the whole lemon to a blender. Add the finely grated zest of half the lemon and the remaining 1 g salt. Blend until smooth.

   

5. Finish and serve

   Divide the bean cream among plates and arrange the warm sweet potato slices on top. Sprinkle with the toasted sunflower seeds and chopped parsley. Serve immediately while the sweet potato is warm and the seeds are crunchy.