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Spicy Wedges with Yoghurt Dip and Stir-fried Broccoli

Spicy roasted sweet potato wedges served with a cooling coriander yoghurt dip and garlic stir-fried sprouting broccoli and tomatoes.

VegetarianHealthyQuickBroccoliSweet Potato

Estimated Nutrition

Per Serving Total
Calories 615.4 kcals 615.4 kcals
Carbohydrates 57.1 grams 57.1 grams
Fat 36.2 grams 36.2 grams
Protein 14.8 grams 14.8 grams
Cook Time
20 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
97.5
ml
Greek Yoghurt
approx 6½ tbsp
NutsSeeds
1
tsp
Cumin Seeds
1
tsp
Chilli Powder
for wedges
1
clove
Garlic
chopped, for wedges
2
tbsp
Coriander
chopped, fresh
1
clove
Garlic
chopped, for broccoli
1
pinch
Chilli Powder
to taste
OilsFats
15
ml
Olive Oil
for wedges
15
ml
Olive Oil
for broccoli
Vegetables
1
piece
Sweet Potato
cut into wedges
100
g
Purple Sprouting Broccoli
4
piece
Cherry Tomatoes
halved

Steps

  • Preheat the oven to 200°C.
  • Mix the sweet potato wedges with olive oil, spices, and garlic in a bowl.
  • Bake wedges on a baking sheet for 15 minutes, turning once.
  • Combine the yoghurt and coriander in a clean bowl.
  • Heat oil in a wok and stir-fry garlic and chilli powder for one minute.
  • Add the broccoli to the wok and cook for three minutes.
  • Add the tomatoes and cook for one more minute.
  • Serve the wedges and broccoli on a plate with the dip in a side bowl.