Spicy Sweet Potatoes with Spring Onion and Pumpkin Seed Salsa

dinner · ⏱ 60 min · 4 portions · 75.0 g carbs / portion · vegan

v4 · rb0e705f985 20260727Z1751 119 ml olive oil 32 ml lime juice 3 pieces spring onion parchment paper to taste 🌀 mix chilli dressing 🌀 mix quick aioli 🔥 preheat oven to 230°C and line tray with parchment 🌀 toss sweet potato wedges with olive oil sweet and smokey blend salt and black pepper 🔥 ⏱ 25-30 min roast sweet potatoes until soft and slightly charred, rotating halfway 🌀 mix half the chilli dressing into the roasted sweet potatoes 🍳 ⏱ 4-5 min toast pumpkin seeds until starting to pop add remaining olive oil spring onions and lime juice to toasted pumpkin seeds 🍽 spread aioli out onto a serving platter 🍽 arrange sweet potatoes on top of aioli 🔪 pour remaining chilli dressing over sweet potatoes and spoon on pumpkin seed salsa Spicy Sweet Potatoes 🎉 60 g chilli sauce ¼ tsp maple syrup 100 g vegan mayonnaise 2 pieces garlic 1 kg sweet potato 1 tsp sweet and smokey blend black pepper to taste salt to taste 20 g pumpkin seed sea salt to taste chilli sauce, maple syrup 60 ml vegan mayonnaise, garlic 22 ml sweet potato, sweet and smokey blend, black pepper, salt 30 ml half pumpkin seed, sea salt 30 ml 10 ml remaining
http://flowcooking.food/en-us/recipe/494/spicy-sweet-potatoes-with-spring-onion-and-pumpkin-seed-salsa/