A super quick way to create a delicious dip, perfect for oven roasted sweet potato wedges! Simply mix a little curry powder into some thick coconut yoghurt! Sprinkle with some chopped chives and ground black pepper, it really is the most amazing addition to a buddha bowl full of other goodies like steamed broccoli, peas, tomatoes, spring onions, cucumber, spinach and alfalfa sprouts. The dip is so flavoursome, you do not need any other dressing to compliment these natural flavours.
Sweet Potato Wedges Buddha Bowl with Curried Coconut Dip
- 1 large sweet potato peeled and sliced into wedges
- 1 handful broccoli chopped small
- 1 handful cherry tomatoes washed, halved
- 1 handful alfalfa sprouts
- 2 spring onions washed, chopped
- 1/4 cup frozen peas soaked in freshly boiled water to thaw
- 1/8 cucumber sliced
- 1 handful fresh spinach leaves washed
- 1/4 lime
- 1/2 cup thick coconut yoghurt
- 1 tsp mild curry powder
- 1 handful fresh chives chopped
- 1 grind black pepper
- Start by bringing a pan of water to the boil. Whilst it is heating, peel the sweet potato ( or leave the skin on if you prefer), then chop into wedges. Place it in the boiling water and leave to simmer for 5 minutes.
- Pre-heat the oven to 180 degrees C. Drain the sweet potatoes and place them on a baking sheet, evenly spread, then spray with low-cal cooking oil or drizzle in a tiny amount of rapeseed or coconut oil. Place in the oven and leave to roast for 20 minutes until golden.
- Whilst the sweet potatoes are roasting, place the chopped broccoli into a steamer basket and steam for a few minutes until tender.
- To make the dip, add the coconut yoghurt to a small bowl and mix in the curry powder until well combined. Sprinkle with the chopped chives and ground black pepper.
- Once the sweet potatoes are cooked and the broccoli has been steamed, arrange all of the ingredients including the chopped tomatoes, spring onions, cucumber, peas, alfalfa sprouts, broccoli and sweet potato wedges into a serving bowl, squeeze the lime juice over the top.