A vibrant and fresh vegan dish that combines the earthiness of raw beetroot, the tanginess of lime, and the crunch of spiced chickpeas. Perfect for a light yet satisfying meal, packed with flavor and nutrients.
Ingredients (Serves 2)
For the beetroot spaghetti:
- 2 large raw beetroots
- 1 tbsp extra virgin olive oil
- A pinch of salt
For the cashew lime cream:
- 100 g cashews (soaked for 4 hours)
- Juice and zest of 1 lime
- 50 ml water
- 1 garlic clove
- 1 tbsp extra virgin olive oil
- Salt and pepper to taste
For the spiced chickpea crumble:
- 150 g cooked chickpeas
- 1 tbsp cornmeal
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tbsp extra virgin olive oil
- Salt to taste
Method
- Prepare the beetroot spaghetti:
- Peel the beetroots and use a spiralizer to create thin spaghetti-like strands.
- Toss the beetroot spaghetti with a drizzle of olive oil and a pinch of salt, letting them rest for 10 minutes to soften slightly.
- Make the cashew lime cream:
- In a blender, combine the soaked cashews, lime juice and zest, garlic, olive oil, and water.
- Blend until smooth and creamy. Season with salt and pepper to taste.
- Prepare the spiced chickpea crumble:
- Pat the cooked chickpeas dry with a paper towel.
- In a bowl, mix the chickpeas with cornmeal, smoked paprika, cumin, olive oil, and a pinch of salt.
- Spread the chickpeas on a baking sheet lined with parchment paper and bake at 200°C (390°F) for 15-20 minutes, stirring halfway through, until crispy.
- Assemble the dish:
- Arrange the beetroot spaghetti on plates.
- Drizzle the cashew lime cream over the spaghetti and gently toss to coat.
- Top with the spiced chickpea crumble and, if desired, a bit of extra lime zest.
Tips:
For a final touch, garnish with fresh cilantro or parsley leaves and a sprinkle of sesame seeds.
A colorful, flavorful, and nutrient-rich meal that’s perfect for any occasion!
