Back to Basics: Sweet potato wedges

Sometimes there’s nothing better than enjoying a bowl of wedges, especially sweet potato ones! This past weekend a good friend came over for a catch up and instead of cooking dinner for us, I made these wedges along with a healthy platter consisting of vegetable crudités, baba ganoush, goat cheese, olives and gluten free crackers.

It enabled me to enjoy catching up instead of being in the kitchen cooking, and if I do say so myself it was a great way to entertain!

Seasoned wedges

I used paprika, along with salt and pepper, to season the wedges as it gave them a slightly earthy flavour.

Spread out

Make sure you spread out the wedges on the baking tray to allow them to become slightly crispy, not soggy.

All cooked

As I was a little pressed for time, I cooked these on 210C/410F for 30 minutes however if you have more time you can reduce the oven temperature to 200C/400F and cook for 35-40 minutes.

Enjoy whilst hot

It is best to enjoy these immediately however they can be stored in a sealed container in the fridge for up to two days.

Back to Basics: Sweet potato wedges

Serves 2-4 people (depending on how hungry they are)

Ingredients: 

  • 2 large sweet potatoes, washed
  • 1 TBSP paprika
  • 1 tsp black pepper
  • 1 tsp salt, extra for serving
  • 1 TBSP coconut oil
  • Serve with hummus

Method:

  1. Preheat oven to 210C/410F and line baking tray with baking paper.
  2. Cut the sweet potato into 16 wedges then add to a large mixing bowl.
  3. Add paprika, pepper, salt and coconut oil to the bowl.
  4. Mix together to coat the potato wedges.
  5. Spread out on prepared baking paper and bake for 30 minutes or until cooked through.
  6. Season with extra salt, serve with hummus then enjoy!

Please note: my wedges were not crunchy, just slightly crispy as that’s how they are meant to be!

These sweet potato wedges are also a great accompaniment to fish, beef, chicken, lamb or even a gorgeous salad!

Roasted vegetable quinoa salad with pesto

I cannot believe it has been a week since Melbourne Cup, as the year goes on time just seems fly by! To celebrate Melbourne Cup at work we all brought in a dish to enjoy for lunch whilst watching the race. I hope you backed a winner!

I made this roasted vegetable quinoa salad with pesto as it caters for almost all dietary requirements as it’s gluten free, vegan, dairy free and can be made nut free by swapping the pine nuts for pumpkin seeds in the pesto.

Basil pesto

My very first post was a quinoa salad (actually, very similar to this one) and remembered how delicious it was. It’s really the perfect dish as it feeds a lot of people, it’s very tasty and you can use whatever vegetables you have in the fridge.

I added lemon juice to the pesto as it lends a freshness to this otherwise heavier salad due to the roasted vegetables.

Salad ready to be served!

This salad will keep in the fridge in a sealed container for up to 3 days.

Roasted vegetable quinoa salad with pesto

Serves 4-6

Ingredients:

  • 2 cups cooked quinoa
  • 4 cups vegetables (I used carrot, sweet potato, red and green capsicum, potato, pumpkin and zucchini), all thoroughly washed and diced*
  • Coconut oil
  • 1 cup baby spinach leaves, washed
  • 2 cups basil, washed and dried
  • 1/4 cup pine nuts
  • 1 TBSP nutritional yeast
  • 1/2 TBSP fresh lemon juice
  • 1 garlic clove
  • 1/8 cup macadamia oil
  • Salt and pepper

Method:

  1. Preheat oven to 180C/350F and line two baking trays with baking paper.
  2. Place vegetables onto baking paper and coat with just enough coconut oil.
  3. Roast for 20 minutes or until cooked through. Remove from the oven and set aside to cool down.
  4. Place basil, pine nuts, nutritional yeast, lemon juice and garlic in the food processor. Process until everything is combined. Slowly add macadamia oil (you may not need 1/8 cup) and continue to process until it forms a paste. Season with salt and pepper.
  5. Mix together the cooked quinoa, roasted vegetables and spinach leaves in a large mixing bowl.
  6. Fold through the pesto and mix until the quinoa and vegetables have all been coated. Enjoy!

Notes:

  • If you like to keep the skin on your vegetables (like me) ensure they are washed thoroughly to remove all the dirt
  • This is delicious when topped with hummus and sliced avocado!
  • I doubled the recipe for Melbourne Cup and it served 10 people easily
  • If you don’t use all the pesto, keep it in a sealed container in the fridge for up to 4 days!

What’s your favourite dish to bring to a friend’s party/work function?

Paprika chicken, sweet potato, parsnip, lime and basil salad

I love making salads that are complete meals, not just an accompaniment to a meal. This makes life so much easier and encourages people to eat more vegetables.

This salad is full of contrasting flavours which somehow all come together to complement one another. It’s a tasty salad that can be served all year round.

Paprika sweet potato

Paprika is an earthy spice that really gives this salad depth and an element of warmth.

Paprika chicken strips

The chicken adds an element of protein to the salad. If you don’t have any or want to make it vegan, you can use chickpeas instead.

Parsnip and sweet potato all cooked

I think people often overlook cooking with parsnips. This vegetables belongs to the carrot family and is high in vitamin C. When cooked it takes on a sweet nutty flavour which really complements the flavour of the sweet potato.

Vibrant greens

The green beans, basil and spring onion really bring a freshness to this salad, both in colour and taste.

Tasty, healthy salad

This salad can be stored in a sealed container in the fridge for up to two days.

Paprika chicken, sweet potato, parsnip, lime and basil salad

Serves 4

Ingredients:

  • 2 organic chicken breasts, cut into strips
  • 4 TBSP paprika
  • 1 large sweet potato, washed and finely sliced
  • 1 parsnip, washed and finely sliced
  • 4 TBSP coconut oil
  • 1 cup green beans, washed and ends cut
  • 4 sprigs of spring onion, washed and finely sliced
  • 1/2 cup fresh basil leaves, washed and roughly chopped
  • 2 TBSP pumpkin seeds
  • 1/2 lime, juiced
  • 4 TBSP olive oil
  • 1 tsp salt
  • 1 tsp pepper

Method:

  1. Preheat oven to 180C/350F and line two baking trays with baking paper.
  2. Coat parsnip and sweet potatoes in 2 TBSP of paprika and 2 TBSP coconut oil.
  3. Place on prepared baking tray and bake for 20 minutes, turning them over at 10 minutes.
  4. Coat chicken strips in 2 TBSP paprika.
  5. Heat a large frypan over medium heat and add 2 TBSP coconut oil.
  6. Cook chicken strips for 5 minutes or until golden and no longer pink the middle.
  7. Combine green beans, spring onion, basil and pumpkin seeds in a large bowl. Then add cooked sweet potato, parsnip and chicken and toss until well combined.
  8. Whisk lime juice, olive oil, salt and pepper together. Then pour dressing over salad.
  9. Enjoy!

Do you prefer to make salads as a complete meal, or as an accompaniment?

Sweet potato and parsnip chips

I’ve nearly finished another semester of university! These last few weeks have been very busy with assessment and for some reason I have been craving chips. To satisfy this craving, I made some sweet potato and parsnip chips as a healthier alternative to potato chips. These definitely hit the spot and when served with homemade guacamole and hummus it definitely couldn’t get much better!

These are great served for lunch, as a side to a meal, an afternoon snack or even as nibbles when entertaining.

Scattered for baking

I like to keep the skin on my sweet potatoes and parsnips as it adds texture, however you can peel them if you prefer.

Guacamole

The lime juice really brings out the flavours of the avocado, I prefer to use it over lemon.

Rustic lunch

It is best to eat these chips straight away otherwise they will soften. If there are leftovers, they will keep in the fridge for up to two days in a sealed container.

Sweet potato and parsnip chips

Serves 4

Ingredients:

  • 1 large sweet potato, washed
  • 2 parsnips, washed
  • Coconut oil
  • Salt
  • Pepper
Guacamole
  • 1 avocado, ripe
  • 1/2 lime, juiced
  • Salt
  • Pepper
Recipe for Hummus

Method:

  • Preheat oven to 210C/450F and line two large baking trays with baking paper.
  • Cut sweet potato and parsnips into 1cm thick chips.
  • Place onto prepared baking trays and coat with just enough coconut oil, salt and pepper.
  • Bake for 15 minutes then flip them with a spatula.
  • Bake for a further 10 minutes or until crispy.
  • Make guacamole whilst waiting by mashing avocado and lime together, then adding salt and pepper to taste.
  • Make hummus as per the linked recipe.
  • Serve chips with guacamole and hummus, enjoy!

Notes:

  • Make sure you don’t overcrowd the baking trays as the the chips will turn out soft, not crispy
  • If you cut the chips smaller than 1cm make sure you reduce the cooking time

Have you been craving anything out of the ordinary lately?

Sweet potato and cauliflower soup

Soups are a great way to help you reach your daily quota of vegetables during winter. Last year I tried cauliflower soup for the first time and absolutely loved it! It has a creamy consistency without actually having cream in it.

Vegetables chopped roughly

This soup is so easy to make and requires little preparation. It’s packed with vegetables and has warming spices which are perfect for winter.

All pureed

If you don’t have a blender you can mash the soup, however it will be slightly chunky.

Warming soup!

This soup will store in a sealed container for up to three days in the fridge.

Sweet potato and cauliflower soup

Serves 6

Ingredients:

  • 1 whole cauliflower, washed and roughly chopped
  • 2 sweet potatoes, peeled and roughly chopped
  • 1 brown onion, peeled and roughly chopped
  • 1 garlic clove, peeled and crushed
  • 500mL vegetable stock
  • 2 tsp curry powder
  • 1 tsp turmeric
  • 250mL almond milk or coconut milk

Method:

  1. Place cauliflower, sweet potatoes, onion, garlic, stock and curry powder in a large saucepan over medium heat.
  2. Cook for 12-15 minutes, until vegetables are soft.
  3. Blend in a blender or Vitamix on high until smooth.
  4. Return on saucepan and heat through almond milk.
  5. Serve with crusty gluten free or essene bread and enjoy!

Have you ever made cauliflower soup before?