Description
Crispy roasted sweet potato wedges served with a fresh tomato, cucumber, and onion salsa. A healthy, colourful side dish or light lunch that’s naturally vegan and full of flavour.
Ingredients
4 medium sweet potatoes (about 1 kg), scrubbed
2 teaspoons vegetable oil
2 tomatoes, finely chopped
1 small red onion or 4 spring onions, finely chopped
1/4 cucumber, finely chopped
4 tablespoons tomato purée
1 pinch ground black pepper
Instructions
- Prepare the Sweet Potatoes: Preheat oven to 200°C (180°C fan) or gas mark 6. Slice each sweet potato lengthways into 6 wedges. Place in a roasting tin, drizzle with oil, season with black pepper, and toss to coat.
- Roast the Chips: Roast for 35–40 minutes until tender, turning after 20 minutes. Optional: sprinkle with cumin seeds, paprika, or spice blend before roasting.
- Make the Salsa: While potatoes roast, mix tomatoes, onion, cucumber, and tomato purée in a bowl. Season with black pepper.
- Serve: Serve wedges hot with salsa on the side. Optional: add a side salad for a complete light lunch.
Notes
- For spice, add chili powder or cayenne to wedges.
- Add rosemary or thyme before roasting for a herby twist.
- Mix lime juice into salsa for a citrus kick.
- Sprinkle parmesan in last 5 minutes of roasting for cheesy flavour.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Side Dish, Snack
- Method: Roasting
- Cuisine: International
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180 kcal
- Sugar: 9 g
- Sodium: 120 mg
- Fat: 3 g
- Saturated Fat: 0 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 6 g
- Protein: 3 g
- Cholesterol: 0 mg
