Roasted sweet potato wedges with mango coconut curry dressing and Thai Basil

This dish brings the sun on your plate! The unique flavour of Thai Basil, reminiscent of aniseed, perfectly matches the spiciness and slight sweetness of the dressing and harmonises wonderfully with the exotic note of mango.

Min. |

portions

Ingredients

For the sweet potato:

800 g sweet potatoes
1 tbsp coconut oil
Salt & pepper

For the dressing:

130 g mango
100 ml coconut milk
1/2 clove of garlic
1 tbps lime juice
1 tsp red or yellow Thai curry paste
1 tsp freshly ground ginger
1/2 tsp turmeric powder
1/2 tsp coconut blossom sugar

For the topping:

1/3 mango
1 Seedbar Thai Basil
30-40 g toasted coconut chips
1 tbsp toasted, black sesame seeds
Some red chilli

Essentials

Thai Basil

weeks to harvest

Essentials

Herbs

Weeks to harvesting: ≥5

Asian dishes

Desserts

€9.99

per pack (3 Seedbars)

Step 1

Preheat the oven to 200°C (top and bottom heat). Slice the sweet potatoes. Marinate with coconut oil, salt and pepper. Bake the slices in the oven for about 20-25 minutes.

Step 2

Meanwhile, mix all the ingredients for the dressing with a hand blender until smooth.

Step 3

Harvest Thai Basil. Cut the mango into slices.

Step 4

Place dressing on a large plate and add the sweet potato slices. Garnish with mango, Thai Basil, coconut chips, sesame seeds and some red chilli. Pour more dressing on top and enjoy.

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Recipe provided by Shabnam Rebo, photo additionally edited by Agrilution.⁠ You can find the recipe on Shabnam's Instagram account.