A fun, delicious dinner for any day of the week. It is roasted in paprika and olive oil until soft and crispy. They’re topped with homemade avocado salsa, red onions, chilli pepper and parsley. Trust me…you will fall in love with this meal!
Ingredients
2
sweet potatoes
2 tsp
smoked paprika powder
1 tsp
olive oil
salt and pepper
1/2 tsp
red chilli flakes
1/2
small red onion, diced
1
avocado, ripe
30 g
cashews
1
clove garlic
3 tbsp
almond milk
1
lime, juiced
fresh parsley (or coriander)
How to make
1
Preheat the oven to 190C (375F).
2
Cut the sweet potatoes into wedges and place them onto a baking tray. Drizzle with olive oil, 2 teaspoons of paprika and a large pinch of salt. Mix well and cook for 30-35 minutes until soft on the inside and crisp on the outside. If not cooked through, place back in the oven for 5-10 more minutes.
3
Peel the avocado and place the flesh into a powerful food processor, along with the cashews, garlic clove, almond milk, parsley, lime juice and a large pinch of salt. Blend until the mixture comes together but is still a little chunky.
4
Once the sweet potato wedges are cooked, remove them from the oven and scatter them over a large serving plate.
5
Spoon big dollops of the avocado salsa on top of the wedges before sprinkling over the diced red onion, sliced red chilli, and parsley. Optional: serve with hot sauce.
calories: 355 (18%)
fat: 22g (28%)
saturates: 4g (18%)
sugars: 7g (14%)
salt: 12mg (2%)
protein: 6g (10%)
carbs: 34g (68%)
fibre: 9g (30%)
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