This dish goes perfectly with your plant-based barbecue or as a main alongside a salad on a weeknight. Crunchy & caramelised on the outside, soft and sweet on the inside, the sweet potato wedges make the perfect base for the herby, flavourful chimichurri. Sweet potatoes are amazing complex carbs with a sweet & grounding quality while the herbs complement with lots of chlorophyll, antioxidants and have a detoxing effect. This recipe will be a go-to this summer for sure!
Serves 4 as a side, 2 as a main.
Ingredients: (preferably organic)
- two large sweet potatoes, cut in wedges & soaked in cold water for at least 20 min
- a drizzle avocado oil
- ½ tsp smoked paprika powder
- ½ tsp garlic powder
- ½ tsp ground cumin
- pink Himalayan salt, to taste
- hemp seeds, for garnish
Chimichurri
- a bunch flat-leaf parsley
- a bunch cilantro
- 1 clove garlic
- ¼ cup olive oil
- 1 tsp apple cider vinegar
- ½ tsp pink Himalayan salt
- ½ tsp cumin
- red pepper flakes, to taste
01. Pre-heat the oven to 200 degrees.
02. Drain & pat the sweet potato wedges dry, spread them out on a parchment paper lined baking sheet and drizzle with avocado oil, season with paprika powder, garlic powder, ground cumin & pink salt. Place in the oven and bake for 50 minutes, flipping halfway to char them evenly.
03. Make the chimichurri: combine parsley, cilantro, garlic, olive oil, apple cider vinegar, pink salt, cumin and red pepper flakes in a blender. Blend until combined, leaving still a bit of texture. If your blender has trouble blending the mixture, add a little bit of water.
04. Arrange your sweet potato wedges on a platter, drizzle with chimichurri and sprinkle with hemp seeds. Enjoy!
