Sweet Potato & Avocado Purée with Vegan & Gluten-Free Dumplings

For the purée: Combine the 2 organic avocados, 1 roasted & diced sweet potato, half teaspoon of paprika, half teaspoon of pink Himalayan salt, 1 tablespoon of organic garlic powder, half teaspoon of black pepper, and a pinch of rosemary. Add 1/2 cup of cashew cream and blend all ingredients together using an immersion blender until smooth.

For the dumplings: Cook the vegan & gluten-free dumplings in organic avocado oil until golden and cooked through.

To serve: Place the cooked dumplings on a plate and spoon the sweet potato & avocado purée alongside as a garnish. Sprinkle with toasted sesame seeds and fresh parsley.