Quick, easy and oh so delicious. Serves two, takes 10 minutes to prepare and 20 minutes to cook – and will look beautiful on your instagram feed.
1 bag Strong Roots Garlic Roasted Sweet Potato
2 - 3 red onions
2 tbsp fresh lemon juice
2 tbsp white wine vinegar
½ tsp salt
2 tsp maple syrup
Enough water to submerge the onions in liquid
120g plain unsweetened vegan yogurt, almond or soy work well
2 tbsp olive oil
1 tsp Dijon mustard
1 tsp maple syrup
½ tsp very finely minced or grated garlic
Salt to taste
50g almonds, roast and chopped
Fresh dill and chives to serve
method (tick as you go)
Preheat your oven to 200C (400F).
Place sweet potato chunks on a baking tray and set to cook for 20 minutes in the oven.
Meanwhile, finely slice the red onion, place into a bowl or jar.
Mix together lemon juice, white wine vinegar, salt and maple syrup. Pour over the onions. Top with water until they are just submerged.
Cover the onions with a lid or a piece of cling film, and set to one side while the sweet potato cooks. Can be made in advance and stored in the fridge. The longer they sit the brighter the colour!
Whisk together yogurt, olive oil, mustard, maple syrup, garlic and salt to taste in a jug or bowl.
Once the potato chunks are cooked, top with yogurt dressing, pickled onions, almonds and fresh herbs.