Vegan sweet potato casserole with arugula and coriander pesto

Ingredients for 4 servings:

• 2 large sweet potatoes
• 6 small onions
• 3 thick garlic cloves
• 20 cherry tomatoes
• 1 can chickpeas, approx. 250 – 300 g
• 1 zucchini
• e.g. olive oil
• e.g. paprika powder
• e.g. cayenne pepper
• e.g. salt and pepper
• e.g. parsley
• e.g. rosemary
• 4 tbsp cashews
• 1 clove(s) garlic
• 1 pack of arugula, small pack
• e.g. coriander
• e.g. salt and pepper
• e.g. olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

simple, vegan

For the pesto, put everything in a blender with enough olive oil to blend and blend. Season well. Pesto can generally have a very intense flavor, as it will be mixed with the dish. Set aside. First, peel and halve the sweet potatoes. Cut once lengthwise, then into slices about 0.5 cm thick. The sweet potatoes will form the base of the casserole. Stand the slices upright, but do not lie down. Halve the cherry tomatoes and place them in the “wedges” of the sweet potato rows and along the edges. The cherry tomatoes will release the moisture the sweet potatoes need in the oven to cook. Arrange the chickpeas between them. Peel and halve the onions, and slice them into very thin rings. Cover the sweet potatoes and cherry tomatoes with the onion slices. Peel and thinly slice the garlic. Spread it over the onions. Sprinkle salt, paprika, pepper, parsley, rosemary, and cayenne pepper over the layers. Tip! Use less salt, but be generous with rosemary and paprika. Drizzle olive oil generously over the layers. Slice the zucchini into wafer-thin slices. A machine can be helpful for this, but otherwise, bring lots of love and patience. Spread it evenly on top of the other ingredients. Sprinkle a pinch of salt over the zucchini slices. Then drizzle with more olive oil. Bake at 200°C (convection oven) for about 20 minutes. Serve with the pesto.