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Thomasina Miers is all about bold Mexican flavours, colourful plates, and making food that sings with freshness. This recipe is exactly that – tender roasted sweet potato wedges dusted in sweet-smoky Greenfields Ancho Chilli, topped with creamy avocado, crumbled feta, and drizzled with a bright lime-coriander dressing. It’s wholesome yet indulgent, perfect for a sunny lunch or a side dish for your next BBQ.
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
800g sweet potatoes, scrubbed and cut into chunky wedges
2 tbsp olive oil
1½ tsp Greenfields Ancho Chilli
½ tsp Greenfields Ground Cumin
½ tsp Himalayan Pink Salt (Fine)
1 large ripe avocado, diced
100g feta cheese, crumbled
4 spring onions, finely sliced
Small bunch fresh coriander, leaves picked
Juice of 2 limes
1 tbsp Greek blossom honey
1 small fresh red chilli, finely chopped (optional)
Preheat the oven to 200°C (fan 180°C).
In a large bowl, toss the sweet potato wedges with olive oil, Greenfields Ancho Chilli, cumin, and Himalayan Pink Salt. Spread on a baking tray in a single layer.
Roast for 25–30 minutes, turning halfway, until tender and caramelised at the edges.
While the potatoes roast, make the dressing: in a jug, whisk together lime juice, honey, and a pinch of salt. Stir in most of the coriander leaves (reserving some for garnish) and the red chilli if using.
Arrange the roasted sweet potatoes on a serving platter. Top with avocado, feta, spring onions, and the reserved coriander leaves.
Drizzle generously with the coriander-lime dressing and serve warm or at room temperature.
Calories: 290 kcal
Protein: 7g
Fat: 14g
Carbohydrates: 35g
Fibre: 8g
Sugars: 12g
This was the hit of our BBQ – everyone kept asking for the recipe!
The ingredients used in this recipe could also be used to create…
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