Baked sweet potato wedges

Ingredients for 2 servings:

• 3 sweet potatoes
• 2 tbsp maple syrup
• 2 tbsp vegetable oil
• 1 tsp chili flakes
• salt and pepper
• ½ bunch of spring onions
• 80 g sunflower seeds
• 125 ml coconut milk
• 4 tbsp lemon juice
• 1 tbsp nutritional yeast
• 1 tbsp vegetable oil
• 1 tsp agave syrup
• 1 tsp salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with a vegan dip made from sunflower seeds

Peel the sweet potatoes, cut them into wedges, and place them in a bowl. Add the remaining ingredients to the bowl and toss the sweet potatoes well until they are completely coated with the marinade. Arrange them on a baking sheet so that they are not overlapping. Bake in a preheated oven at 200°C (top/bottom heat) for about 20 minutes, turning them over halfway through. Slice the spring onions and set them aside for garnish. Blend the remaining ingredients for the dip in a blender until thickened. Add a little water until the dip reaches the desired consistency. Divide the potato wedges between two bowls and drizzle with the dip. Sprinkle with spring onions. Serve with the remaining dip.