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Baked sweet potato wedges with tahini sauce & avocado spread

Hey, guys! I’m so happy to inspire you with this incredibly beautiful RAINBOW vegan recipe : ) Baked sweet potato wedges with tahini sauce, avocado spread and plenty of yummy colorful veggies. Simple, healthy and crazy delicious comfort food for the whole family! And the perfect kid-friendly quick snack, lunch or dinner : )

In fact, is there anyone who doesn’t love potato wedges? I don’t think so : ) They are such a sweet memory from our childhood! And our two sunshines are sooo in love with them too. However, instead of the classic traditional French fries, we usually prepare these insanely tasty sweet potato wedges. They are hearty, flavorful and much more healthier than the classic version. Moreover, they are super quick and easy to prepare : ) If you add some lovely dipping sauce, they’ll be simply irresistible!

In this case I prepared our beloved tahini sauce and avocado spread. I garnished this beautiful deliciousness with homemade alfalfa sprouts and yummy fresh veggies (carrots, red cabbage and cucumbers).  I couldn’t even imagine having a meal without a bunch of fresh vegetables on the table : )

Baked sweet potato wedges with tahini sauce & avocado spread | Tofobo Family

Ingredients for Baked sweet potato wedges with tahini sauce & avocado spread:
Serves 4

* Sweet potato wedges:
4 large, organic sweet potatoes, peeled and sliced into wedges
2 tbsp. coconut oil, warmed to liquid
1 tsp. dried thyme
1 tsp. Ras El Hanout
Himalayan pink salt to taste
* Tahini sauce: 
3 tbsp. sesame tahini
1 tbsp. sesame oil
freshly squeezed lemon juice from 1 lemon
Himalayan pink salt to taste
water
hemp seeds to garnish
* Avocado spread: 
1 ripe avocado
freshly squeezed lemon juice from 1/2 lemon
Himalayan pink salt to taste
hemp seeds to garnish
Baked sweet potato wedges with tahini sauce & avocado spread | Tofobo Family

Instructions for Baked sweet potato wedges with tahini sauce & avocado spread:

1. Preheat oven to 200 C.
2. In a large bowl, toss sweet potato wedges with coconut oil until all sides are well coated. Season with 1 tsp. dried thyme, 1 tsp. Ras El Hanout and Himalayan pink salt to taste.
3. Arrange them on a baking sheet, so they do not touch each other too much.
4. Bake the sweet potato wedges for about 25 -30 minutes, or until browned and tender.
5. While baking, let’s prepare the yummiest tahini sauce and avocado spread!
*For the tahini sauce: mix all ingredients in a bowl. Whisk until all ingredients are well combined and you have a tick creamy sauce. Put the tahini sauce in a small bowl and garnish with hemp seeds.
*For the avocado spread: mash the avocado in a small bowl. Add freshly squeezed lemon juice and season with Himalayan pink salt to taste. Serve the avocado spread in a small bowl (or a red cabbage bowl as shown in the pictures : ) and top with hemp seeds.
6. Your RAINBOW snack/ lunch/ dinner is ready! Enjoy these amazingly delicious sweet potato wedges with tahini sauce, avo spread and of course plenty of fresh veggies : )

Baked sweet potato wedges with tahini sauce & avocado spread | Tofobo Family

I’m sure this colorful, quick and easy vegan recipe will delight your family and friends, especially your kiddos 🙂 Enjoy, dear friends!

Love,
Gerry

Photo credit: Tofobo Family ©