roasted sweet potatoes with a coriander avocado dip … fully vegan and full of colour

time for some food again. as halloween is nearing i shall stay with pumpkin-colour, though this time not via pumpkins but via sweet potatoes:

roasted sweet potatoes with a coriander avocado dip

sweet potato and coriander guacamole

depending on the size of your baking dish, use one or two sweet potatoes (they are usually quite large – one is more than enough for one person). cut of the peel, halve them lengthwise and then cut into finger-thick chunks and quickly wash them. in a baking dish, drizzle them with melted coconut oil, season with fleur de sel, white pepper and chili flakes and a splash of lemon juice. mix well with your hands so the sweet potato chunks are evenly coated.

put them in a preheated oven at medium heat or under the grill and bake/roast them for about 20-30 mins. stir occasionally so they cook and slightly brown evenly. they are done when you can prick them easily with a fork. their flesh is quite succulent and sweet-moreish in taste 🙂

i prefer to let them cool down slightly before serving, as then you can eat them with your hands (it is a bit like having a fancy version of chunky chips!)

for the dip quickly mash up an avocado with a splash or two of lemon (or lime) juice with a fork – i prefer a fork to a food processor as the avocado will retain more texture that way, like in a chunky guacamole. add a finely chopped clove of garlic and a tablespoon full of finely chopped coriander leaves and season with fleur de sel and chili flakes. you can add a chopped fresh chili as well if you want the dip to have more of a hot flavour!

i would recommend to prepare the dip about an hour before serving as then the garlic and coriander can develop their flavour better – cover with cling film until serving and stir it again before bringing it to the table.

use chili flakes for garnish on both the sweet potatoes and the dip. i use chili flakes as garnish on most savoury foods, it always adds a nice touch of colour (not that the green dip and orange vegetables really require it though, but still…). serve with a nice glass of chilled white wine – a good chardonnay is a perfect partner!


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