Name: Loaded Sweet Potato Wedges with all the Plant Thrills
Total time: 50 min
Yield: Serves: 4 as a side or 2 as a main
Cuisine: British
Ingredients: a handful of coriander/cilantro leaves, chopped; 70 g/2½ oz/½ cup raw cashews, soaked for 4–6 hours, then drained; 1 garlic clove, chopped; salt and pepper; 1 tablespoon nutritional yeast; 1 tablespoon lemon juice; 2 avocados, peeled, pitted and chopped; olive oil; 250 g/9 oz tomatoes, deseeded, then finely chopped; a handful of coriander/cilantro leaves, chopped, plus extra to garnish; 1 x 400 g/14 oz can of chopped tomatoes; 1 x 400 g/14 oz can of pinto beans, drained and rinsed; a pinch of cayenne pepper (or more if you like spice); ½ teaspoon ground cumin; ½ teaspoon paprika; 2 tablespoons lemon juice; a big pinch of salt; 120 ml/4 fl oz/½ cup water; ½ teaspoon apple cider vinegar; 4 sweet potatoes, washed and cut into wedges; 1 small red onion, finely chopped

Preparation info

Serves:
4
as a side as a main

Difficulty
Easy
Ready in
50 min

Appears in

Plant Feasts

By Frankie Paz

Published 2024

About

This dish is comforting, filling and nourishing. All the Latin flavours, drenched with cashew cream. The pico de gallo brings the freshness, and the frijoles give the kick.

I was told that the sweet potato is a vegetable that roots and grounds you; the one that brings peace. It grows under the earth in the dark, yet it has the colour of the sun. A reminder that even in the darkest of places, sunshine still comes.

This dish was created when my then husband finally got his vis