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.
