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Prep Time
35 min
Cuisine
Mexican
These Tex-Mex-inspired sweet potato wedges aren't just plant-based, they're loads'a fun! Top them with smoky mushrooms, tomatoes and kidney beans, and serve with some crispy onions, a drizzle of chive mayo and spicy dressing.
Prep Time
35 min
Cuisine
Mexican
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 396 kJ 95 kcal |
2764 kJ 662 kcal |
Fat of which saturates |
5.5 g 0.9 g |
38.1 g 6.2 g |
Carbohydrate of which sugars |
9.1 g 2.7 g |
63.8 g 18.9 g |
Fibre | 2 g | 14.2 g |
Protein | 2.4 g | 16.6 g |
Salt | 0.15 g | 1.04 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the sweet potatoes (skin on) into wedges
Add the wedges to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up
Put the tray in the oven for 20 min or until the wedges are tender and starting to crisp
Meanwhile, chop the chives finely
Peel and finely chop (or grate) the garlic
Add the chopped chives and chopped garlic to a bowl along with the free-from mayo and a splash of cold water and give everything a good mix up – this is your chive mayo
Add the chipotle paste to a bowl with 2 tbsp [4 tbsp] olive oil and give everything a good mix up – this is your chipotle dressing
Slice the mushrooms finely
Add the sliced mushrooms to a bowl with the smoked paprika and a drizzle of olive oil and mix together until the mushrooms are fully coated in the paprika
Chop the cherry tomatoes into quarters
Drain and rinse the kidney beans
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the coated mushrooms to the pan with a pinch of salt and pepper and cook for 5-6 min or until starting to crisp slightly
Once the mushrooms have started to crisp, add the chopped cherry tomatoes and kidney beans to the pan and cook for 2-3 min or until the tomatoes are starting to soften
Wash the rocket, then pat it dry with kitchen paper
Serve the sweet potato wedges on plates then load up with the mushrooms, tomatoes and kidney beans
Sprinkle the crispy onions over the top then drizzle over the chive mayo and chipotle dressing
Garnish with the rocket leaves
Enjoy!