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.

Vegetarian Healthy Quick Broccoli Sweet Potato

Estimated Nutrition

Calories

615.4

kcal / serving

615.4 kcal total

Carbs

57.1g

per serving

57.1 g total

Fat

36.2g

per serving

36.2 g total

Protein

14.8g

per serving

14.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

97.5

Greek Yoghurt

approx 6½ tbsp

NutsSeeds

tsp

Cumin Seeds

tsp

Chilli Powder

for wedges

clove

Garlic

chopped, for wedges

tbsp

Coriander

chopped, fresh

clove

Garlic

chopped, for broccoli

pinch

Chilli Powder

to taste

OilsFats

Olive Oil

for wedges

Olive Oil

for broccoli

Vegetables

piece

Sweet Potato

cut into wedges

100

Purple Sprouting Broccoli

piece

Cherry Tomatoes

halved

Method

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.