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
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1 bag of crispy onions (15g)<span class="strong">†</span>
1 can of red kidney beans (185g)
1 chipotle paste sachet (20g)
2 tsp smoked paprika
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
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
onion (76%), rspo sustainable palm oil, wheat flour (gluten), salt
1 can of red kidney beans (185g)
Red kidney beans, water, firming agent: calcium chloride
1 chipotle paste sachet (20g)
Water, chipotle chilli (12%), tomato paste, soft dark brown sugar, cornflour, salt, preservative (lactic acid)
2 tsp smoked paprika
Paprika
Allergens
Allergens highlighted by † (gluten)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Cut the sweet potatoes (skin on) into wedges
2
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
3
Meanwhile, chop the chives finely
Peel and finely chop (or grate) the garlic
Add the chopped chives and choppedgarlic 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
4
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
5
Chop the cherry tomatoes into quarters
Drain and rinse the kidney beans
6
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
7
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
8
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