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Loaded sweet potato wedges with garlic coconut yoghurt dressing

Loaded sweet potato wedges with garlic coconut yoghurt dressing

A vibrant vegan recipe perfect for lunch or as a side. Make ahead and drizzle in the garlic coconut yoghurt dressing and your favourite toppings to serve!

The zesty plant based is made with Cocos Organic natural coconut yoghurt alternative, which you can now find in selected H&B stores – so why not find your nearest chilled food aisle here?

Gluten Free

Vegan

Easy

Serves 5

Prep time: 10mins

Cook time: 35mins

Total time: 45mins

Ingredients

  • For the 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
  • For the 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
  • For the garlic coconut yoghurt dressing
    • 1/3 cup natural Cocos yoghurt (100g)
    • 1 tbsp extra virgin olive oil
    • 1 tbsp lemon juice
    • 1 small garlic clove, minced
    • Pinch of salt
    • 1 tbsp fresh coriander, chopped

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 fry with kitchen paper.
  • Add potatoes to a mixing bowl.
  • Mix the chickpea flour, nutritional yeast, paprika, ground coriander, salt and pepper in a bowl. Sprinkle over wedges, drizzle with olive oil and toss well.
  • Place on a baking tray in a single layer. Bake for about 30 – 35 minutes until tender, turning once.
  • Add the sweetcorn, chickpeas, red pepper, onion, tomatoes, a handful of the fresh coriander, parsley, salt, lime juice and 1 tbsp of olive oil to a clean mixing bowl and toss to combine.
  • Mix the natural Cocos yoghurt, 1 tbsp of olive oil, lemon juice, garlic, salt and the rest of the fresh coriander together in a small bowl.
  • Top sweet potato wedges with salsa and garlic coconut yoghurt dressing.