The Kitchen

Roasted sweet potato with avocado crème dip

Perfect as a side dish

You need:

  • 2 large sweet potatoes, chopped into wedges (leave the skin on for more fibre)
  • 1tbsp olive oil
  • salt
  • cumin
  • paprika

For the crème dip:

  • 1 smashed avocado
  • 1 lemon or lime juice + zest
  • 1tbsp Olive oil
  • 125ml Milk or oat milk
  • Chilli flakes
  • Salt

How to make:

  • Heat the oven to 200 degrees. Put the sweet potato wedges on a baking tray and drizzle in olive oil, sprinkle with cumin and paprika and salt. Cook for about 45 minutes till golden and crisped up.
  • Put the crème ingredients into a blender and blitz till a smooth dressing consistency forms.
  • Serve in a bowl alongside the wedges. Top the crème with chilli flakes.
  • Enjoy this as a side to a source of lean protein such as chicken, tuna steak or halloumi.
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