Loaded Sweet Potato Wedges 2.0
Total Time
45 minutes
Prep Time
0 seconds
Cook Time
45 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 2.2 lb sweet potatoes
- 240g canned beluga lentils
- 1 teaspoon cumin seeds
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 red onion
- 4 limes
- 2 avocados
- ½ jar jalapeños
- ½ tub coconut yoghurt
- small handful of coriander
- pinch of dried red chilli flakes
- pinch of flaky sea salt
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Preparation
Step 1
Preheat the oven to 180°C / 390°F.
Step 2
On a large baking tray, toss together the sweet potato, lentils, cumin seeds, paprika, oregano, olive oil and a generous pinch of salt. Spread out into a single layer and roast for 35–40 minutes until golden.
Step 3
In a small bowl, mix together the onion, half the lime juice and a pinch of salt; set aside to marinate.
Step 4
Add the avocado to a bowl and roughly mash with a fork. Stir in the remaining lime juice, jalapeños, coconut yoghurt, coriander stalks and a generous pinch of salt.
Step 5
To serve, spread out the avocado mixture on a large serving platter, top with the sweet potato and lentils, then spoon over the pickled onion. Add a pinch of chilli flakes (if using), the coriander leaves and a pinch of sea salt flakes (to taste).
Step 6
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