Loaded Sweet Potato Wedges With Garlic Coconut Yoghurt Dressing | Holland & Barrett

Ingredients

• 3 large sweet potatoes (750g), peeled and cut into wedges
• 1 tbsp chickpea flour
• 1 tbsp nutritional yeast
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• Salt and pepper to taste
• 2 - 3 tbsp extra virgin olive oil
• 1 x small tin unsalted sweetcorn, drained (196g tin)
• 1 tin chickpeas, drained + rinsed
• 1/2 red pepper (70g), diced small
• 1/2 small red onion, finely diced
• 8 cherry tomatoes (70g), diced small
• Handful fresh coriander, chopped (15g)
• Small handful parsley, chopped (10g)
• Pinch of salt
• Juice of 1 lime
• 1 tbsp extra virgin olive oil
• 1/3 cup natural Cocos yoghurt (100g)
• 1 tbsp lemon juice
• 1 small garlic clove, minced
• 1 tbsp fresh coriander, chopped