Loaded Sweet Potato Wedges
Method
Preheat the oven to 200C / 200 fan
Top tip: to get crispier wedges. Soak the peeled sweet potatoes in a bowl of iced water for 30 minutes beforehand then drain and pat dry with kitchen paper
Add potatoes to a mixing bowl
Mix the chickpea flour, nutritional yeast, spices, salt and pepper in a bowl. Sprinkle over wedges, drizzle with olive oil and toss well
Place on baking tray in a single layer. Bake for about 30 – 35 minutes until tender, turning once
Add salsa ingredients to a clean mixing bowl and toss to combine
Mix dressing ingredients together in a small bowl
Top sweet potato wedges with salsa and garlic coconut yog dressing.
INGREDIENTS
Sweet Potato Wedges
3 large, sweet potatoes (750g), peeled and cut into wedges
1 tbsp chickpea flour
1 tbsp nutritional yeast
1 tsp smoked paprika
1/2 tsp ground coriander
Salt and pepper to taste
2 – 3 tbsp extra virgin olive oil
Sweetcorn + chickpea salsa
1 x small tin unsalted sweetcorn, drained (196g tin)
1 (400g) tin chickpeas, drained + rinsed
1/2 red pepper (70g), diced small
1/2 small red onion, finely diced
8 cherry tomatoes (70g), diced small
handful fresh coriander, chopped (15g)
small handful parsley, chopped (10g)
Pinch of salt
Juice of 1 lime
1 tbsp extra virgin olive oil
Garlic coconut yoghurt dressing
100g Cocos Organic Natural coconut milk yog
1 tbsp extra virgin olive oil
1 tbsp lemon juice
1 small garlic clove, minced
Pinch of salt
1 tbsp fresh coriander, chopped