Let’s go vegan!

Mexican-Style Loaded Sweet Potato Wedges

SERVES 4-6

These wedges look beautifully abundant, and they taste amazing. Packed with delicious vegetables and garlicky tomato black beans, and topped off with fresh coconut yogurt dressing, there’s a lot of flavour in every bite.

For the Sweet Potato Wedges

• 2 large or 3 medium sweet potatoes (650g/22oz)
• 1½ tbsp (25ml) olive oil
• 1 tsp ground cumin
• Salt and pepper, to taste

For the Avocado-Tomato Salsa

• 200g (7oz) cherry tomatoes
• 1 avocado
• 2 tbsp chopped fresh coriander
• 2 tbsp lime juice
• Salt and pepper, to taste

For the Black Beans

• 1 tsp olive oil• 2 cloves garlic• 1 can black beans (drained: 240g/8oz)• ½ tsp ground cumin• ½ tsp hot smoked paprika• Salt and pepper, to taste• 2 tbsp tomato puree• 1 tbsp (15ml) water