Wash the sweet potatoes, steam lightly, and place on a baking tray, sprinkle with salt, add the chickpeas, and then bake for 10 minutes at 200 degrees Celsius. check after 10 minutes and then bake for another 5-8 minutes at 180 degrees Celsius.
Bring the cashews and diced potato to a boil until soft. Drain and add the milk, nutrition yeast, and corn starch, and blend until smooth.
bring the sauce to a simmer until it starts to thicken and keep warm until the sweet potatoes and chickpeas have crisped up.
Steam the asparagus until soft, slice the sweet Potato lengthways and then stuff with the steamed asparagus, top with the creamy sauce and crispy chickpeas, and add a dash of the za’atar, dill, and truffle/lemon oil.
Hope you love this super fast, healthy, and oil-free meal!