Roasted Sweet Potato Wedges with Avocado Chimichurri

Roasted Sweet Potato Wedges with Avocado Chimichurri Healthy Recipe

4 Servings 30 min Cook

Macros/Serving: 439 Calories
Tags:vegan | appetizers


3 Sweetpotato, 5" long Sweet Potato
2 1/2 Tbsp Cornstarch
3 Tbsp Olive Oil
1 1/2 Tsp Paprika
1 Tsp Salt
1/2 Tsp, ground Pepper
1 Cloves, minced Garlic
2 Medium (4-1/8" long) Scallions
1 Dash Salt
1 Pepper Jalapeno Peppers
2 Cup Fresh Cilantro
1/2 Cup Parsley
3 Tsp, ground Oregano
1 Tbsp Red Wine Vinegar
1 Tbsp Lemon Juice
1/4 Cup Olive Oil
2 Fruit, without skin and seed Avocados


Preheat oven to 425 degrees F.

Wash and dry the sweet potatoes and cut them into 1 1/2” wedges.

Put the wedges and cornstarch in a large plastic bag and toss to coat.

Onto a large rimmed baking tray, dump the wedges and drizzle on the olive oil, smoked paprika, salt, and pepper.

Toss everything to coat with your hands and spread the wedges into a single layer.

Bake in the upper third of the oven for 30 minutes or until the edges are just browned.

While the potatoes roast, prepare your sauce.

Into a food processor, combine the garlic, green onions, and salt and run until well chopped.

Add the jalapeno and pulse a few times to chop.

Add the cilantro, parsley, oregano, vinegar, lemon juice, and oil and pulse a few more times until just roughly combined.

Dice the avocados and put them into a mixing bowl.

Add a few spoonfuls of the chimichurri and mash it into the avocado, adding more to taste.

Serve the warm potatoes with the dip on the side.

Recipe inspired by: http://livelovelux.