Loaded Sweet Potato Wedges

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 yog
• 1 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 small garlic clove, minced
• Pinch of salt
• 1 tbsp fresh coriander, chopped

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.